Lunchbreak: Public House chef David Blonsky makes root vegetable, ricotta and mozzarella omelette

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Public House
400 N. State Street
(312) 265-1240

Root Vegetable, Ricotta and Mozzarella Omelette

3 large eggs
1/2 cup Whole milk
2 Tbs diced parsnips (roasted)
2 Tbs diced sweet potato (roasted)
1 Tbs diced turnip (roasted
2 Brussels Sprouts (roasted)
1 Tbs fresh ricotta
2 Tbs shredded Mozzarella
1 Tbs unsalted butter
Kosher salt and fresh black pepper to taste

Combine all root vegetable in mixing bowl and add olive oil, a pinch of salt and pepper.  Place on baking pan and roast in a 375 degree oven for 5-7 minutes, until tender and caramelized.  Cool. In another mixing bowl combine eggs and milk and whisk until well incorporated. Heat a medium non-stick sauté pan with the butter until it has melted.  Add in the root vegetables, then pour the egg mixture and season with a pinch of salt and pepper.  Mix the egg mixture slowly with a rubber spatula, making sure that the eggs do not brown. Once the eggs have set, give the omelette a flip, then add in the cheese and fold the omelette over and serve.


Latest News

More News