Chef Ludo Lefebvre’s Denver Omelet
He combines the technique used in making a French omelet by rolling the eggs out of the pan with the filling from the Denver classic of sautéed bell peppers. Instead of adding the cheese inside of the omelet, Lefebvre creates a milk-based cheese sauce with a combination of Gruyère and Parmesan that’s then folded into hot cream. The result of this trio of flavors is a balanced and rich omelette that elevates the basic egg breakfast.
How to Make It
1
Start by making the filling for your omelet. Heat the olive oil in a sauté pan over medium heat.
2
Add all of the vegetables, a pinch of salt, and red pepper flakes and sauté for three minutes or until soft. Remove from heat until ready to use.
3
Prepare the cheese sauce by adding the cream to a heavy-bottomed pot over medium heat. Allow it to cook until reduced by half, about five minutes, stirring occasionally.
4
Take the pot off the heat and whisk in the cheeses until smooth. Season with a pinch of salt and set aside.
5
In a 9.5” non-stick saute pan, melt the butter on high heat. When the butter is melted, reduce the heat to medium-high.
6
Add the eggs and a pinch of kosher salt. With a small spatula, stir eggs in concentric circles from the center outward.
7
When the eggs are 60% cooked, pull the pan off the heat and let stand for 30 seconds so the egg carries over slightly to firm and create a smooth bottom.
8
Add the filling across the middle of the omelet. With a spatula, loosen the edges of the omelet. Gently roll the top a quarter downwards.
9
Roll the omlet off the pan directly onto a plate, keeping the roll as tight as possible. Cover with the cheese sauce, chives, and serve.
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Ingredients
For the Omelette
1 tbsp butter
5 eggs, beaten
1 tbsp chives, chopped
kosher salt, to taste
For the Filling
¼ red bell pepper, diced fine
¼ green bell pepper, diced fine
¼ yellow bell pepper, diced fine
1 tsp olive oil
kosher salt, to taste
¼ tsp red pepper flakes (optional)
For the Cheese Sauce
1 cup heavy cream
½ cup shredded Gruyère
2 tbsp shredded Parmesan
kosher salt, to taste
Directions
1
Start by making the filling for your omelet. Heat the olive oil in a sauté pan over medium heat.
2
Add all of the vegetables, a pinch of salt, and red pepper flakes and sauté for three minutes or until soft. Remove from heat until ready to use.
3
Prepare the cheese sauce by adding the cream to a heavy-bottomed pot over medium heat. Allow it to cook until reduced by half, about five minutes, stirring occasionally.
4
Take the pot off the heat and whisk in the cheeses until smooth. Season with a pinch of salt and set aside.
5
In a 9.5” non-stick saute pan, melt the butter on high heat. When the butter is melted, reduce the heat to medium-high.
6
Add the eggs and a pinch of kosher salt. With a small spatula, stir eggs in concentric circles from the center outward.
7
When the eggs are 60% cooked, pull the pan off the heat and let stand for 30 seconds so the egg carries over slightly to firm and create a smooth bottom.
8
Add the filling across the middle of the omelet. With a spatula, loosen the edges of the omelet. Gently roll the top a quarter downwards.
9
Roll the omlet off the pan directly onto a plate, keeping the roll as tight as possible. Cover with the cheese sauce, chives, and serve.
