Souffleed Omelet with Cheese and Herbs

Sunday BrunchWell, here it is Sunday and after a mere 42 hours at home, Beloved was off again to see another client. He’s been home a whopping 4 days in three weeks. Well, at least he’ll be home Tuesday night and then will stay here for a week and a half (his younger daughter is coming to visit for 12 days). Then he’ll be off again.

I had to have him at the airport by 12:15 today, so we didn’t have our usual, leisurely Sunday brunch. However, I did manage to cook and we had a nice meal – just much earlier than usual for a Sunday. Beloved really liked this, and it was really a snap to make. There are all sorts of cheese and herb combinations you can use, as well.

Soufflèed Omelet with Cheese and Herbs

serves 4

4 large eggs, separated

Salt and pepper, to taste

1 to 2 tablespoons of butter

2 tablespoons fresh tarragon, chopped

1/4 cup grated Stilton with Lemon Zest*

Preheat the oven to 375 F.

In a large glass mixing bowl, beat the egg whites until stiff, but not dry. Without cleaning the beaters, beat the egg yolks with the salt and pepper in a small mixing bowl until thick and light. Fold the yolk mixture gently into the whites.

Melt the butter in a 10-inch, ovenproof skillet over medium heat until it begins to foam. Once the foam has subsided, but before the butter begins to brown, pour the egg mixture into the pan, spread evenly and smooth the top. Let it sit for a few seconds, then shake the pan back and forth to discourage sticking. Cover the pan with a lid whose underside has been buttered to prevent sticking. Reduce the heat and cook for 5 minutes.

Remove the cover and sprinkle the top of the omelet with the tarragon and cheese. Place the skillet in the oven and bake until the top is set, 3 to 5 minutes.

Slide the omelet out onto a warmed plate, cut into fourths and serve immediately.

*You can find Stilton with lemon zest in the gourmet cheese section of most grocery stores. If it is unavailable, add a teaspoon of finely chopped lemon zest to the omelet with the Stilton, or other bleu cheese.

Chiles Stuffed with Scrambled Eggs and Cheese Sauce, and Zucchini Blini

Sunday BrunchI’ve noticed that lots of people have themed posts for certain days of the week, so I thought I’d do a “Sunday Brunch” spotlight sort of thing. Since it’s a regular occurrence at our house and all.

Anyhoo, today I made Poblano peppers stuffed with scrambled eggs and covered with a nice cheese sauce and zucchini pancakes. Oh, and bacon. I’m a tad peeved with myself because I forgot to take pictures but I was too intent on actually eating it. This is good stuff, and neither dish is difficult to make.

Poblano Chiles Stuffed with Scrambled Eggs and Covered with Cheese Sauce

Serves 2

2 medium Poblano chiles, roasted

4 large eggs

1 tablespoon butter

3/4 cup heavy (whipping) cream

3/4 cup packed shredded Chihuahua cheese (Mozzarella can be substituted)

Bring cream to boil in medium saucepan over medium-high heat; whisk in cheese. Boil sauce until reduced to about 1/2 cup, whisking occasionally, about 5 minutes. Season with salt and pepper.

Roast and peel the peppers, leaving the stems intact. Cut a slit down the side of each and remove the veins and seeds.

Melt the butter in a skillet over medium heat until it foams. Whisk the eggs and scramble in the butter until softly set. Spoon into the chiles, plate and cover with cheese sauce. Serve immediately.

Zucchini Blini

2 – 3 medium zucchini

1/2 cup finely chopped red onion

2 eggs, slightly beaten

1/4 cup all purpose flour

1 teaspoon baking powder

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Vegetable oil

Shred the zucchini; place it in a paper towel lined colander and press out as much moisture as you can.

Mix the zucchini with the rest of the ingredients – except the vegetable oil – in a large mixing bowl. Heat a large skillet over high heat until it nearly smokes; add enough vegetable oil to coat the bottom. Drop the zucchini mixture into the hot skillet by heaping spoonfuls, flattening them slightly with the back of the spoon; they should be about 2 1/2 inches in diameter. Fry them until brown, about 3 minutes per side, using care when flipping them. Drain briefly on paper towels, then serve immediately.

Makes 6 – 7 blini.