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

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Public House
400 N. State Street
Chicago
(312) 265-1240
www.publichousechicago.com

Root Vegetable, Ricotta and Mozzarella Omelette

Ingredients:
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

Directions:
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.

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