Omelet With Lavender and Chèvre |
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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 12 |
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Something I put together recently but the idea for using lavender in an omelet has been swimming through my brain for a year or two. To residents of the Pacific Northwest: I tried two different varieties of chèvre for this recipe: River's Edge 'Roasted Hazelnut and Frangelico' and 'Up in Smoke' ( smoked fresh chèvre, wrapped in smoked maple leaves which are spritzed with bourbon for extra smoky flavor . I don't make this stuff up.) Note-this is the recipe I use to prepare the omelet: The Omelet by Alton Brown. I debated on adding shallots to the omelet... Ingredients:
3 eggs, unshelled (placed in a bowl of warm water for 5 minutes) |
salt and black pepper, to taste |
1 teaspoon butter or 1 teaspoon olive oil |
1 -1 1/2 ounce chevre cheese, crumbled |
1 teaspoon fresh lavender, minced (ok to use 1/2 teaspoon dried lavender-crush between your fingers) |
cracked black pepper |
one sprig fresh lavender |
fresh herb, your choice |
Directions:
1. Prepare omelet recipe up to the beginning of Step #5 and proceed as follows:.
2. Distribute the chèvre cheese on top of the omelet.
3. Add a sprinkle of cracked black pepper and garnish with a sprig of lavender.
4. If desired, garnish the top of the omelet with a light sprinkle of fresh herbs of choice: chives, French tarragon, Italian parsley, etc.
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