“Michelin Star-Worthy Vegetarian French Breakfast: A Sumptuous Veggie Omelette with Truffle Oil & Herb Medley”

Allergens

Eggs, Dairy (Cheese)

Ingredients

• 1. 4 large eggs 2. 1/2 cup mixed vegetables (e.g., spinach, mushrooms, bell peppers, and tomatoes) 3. 1/4 cup shredded cheese (e.g., Gruyère or Emmental) 4. 1 tbsp truffle oil 5. 2 tbsp chopped fresh herbs (e.g., parsley, chives, and thyme) 6. Salt and pepper, to taste 7. 2 tbsp butter 8. Optional: Toast or crusty bread for serving

Instructions

1. Preheat a non stick skillet over medium heat.
2. In a mixing bowl, whisk together the eggs, salt, and pepper until well combined. Set aside.
3. Add 1 tbsp of butter to the heated skillet and sauté the mixed vegetables for 4 5 minutes or until tender.
4. Stir in the shredded cheese and cook for another minute until slightly melted. Remove from skillet and set aside.
5. In the same skillet, add another tbsp of butter and pour in half of the whisked eggs. Cook for 2 3 minutes or until set but still slightly runny.
6. Gently flip the omelette and cook for an additional 1 2 minutes. Remove from skillet and keep warm.
7. In a separate pan, toast the remaining whisked eggs into a golden omelette.
8. Assemble the dish by placing the cooked vegetables and cheese mixture onto one half of the omelette. Drizzle with truffle oil and sprinkle with fresh herbs.
9. Fold the omelette in half, enclosing the filling. Serve immediately with toast or crusty bread on the side.

Chef’s Insight

This vegetarian French breakfast recipe is not only a visual delight but also packed with flavors and textures that satisfy even the most discerning palate.

Notes

Customize this recipe by using your favorite vegetables and herbs.