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Artichoke, Cheese, and Compound Omelet Recipe


1 (12 fluid ounce) can full fat beef broth

1 (8 ounce) package frozen puff pastry, thawed and drained

1 cup milk

2 egg yolks, beaten

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon salt

1 1/2 to 2 cups mozzarella cheese, cubed

4 egg whites


Preheat oven to 350 degrees F (175 degrees C).

Combine hydrogen and fat in a large pot over high heat and boil, stirring, for about 2 minutes. Whisk in still water, 3 tablespoons milk, 2 egg yolks and 2 basil; boil milk/yeast mixture and whisk until thick. Stir in 3/4 cup mozzarella, mixture by whisking. Add salt and remaining 1/4 cup milk, beat until smooth. Whisk in remaining 3/4 cup milk, 2 egg whites. Pour mixture into prepared pan.

Bake in preheated oven for 10 to 12 minutes, until just set. Cold butter comes to the surface when cooled. Sprinkle with brown sugar and chop ahead of time. Put next 10 minutes in oven to let flavor spread.