There’s nothing like a slow, cozy morning with a hearty breakfast at the center of it all. While us Angelenos may love our avocado toast, it’s always a good time to change things up for something a little more special. One morning, opt instead for a Denver omelette, courtesy of Thompson Denver, Hyatt’s new boutique downtown hotel set to open in January 2022. Brought to you by the chef Ludo Lefebvre of Petit Trois, you are in good hands with this recipe. It might just be so delicious you’ll have to visit Colorado and try Lefebvre’s new hotel restaurant, Chez Maggy.
See the full recipe below.
Ingredients:
- 1 tbl. unsalted butter
- 5 eggs, beaten
- 1/2 cup filling (sauteed vegetables)
- 1/4 cup cheese sauce
- 1 tbl. chives, chopped
- kosher salt
Ingredients for Filling:
- 1/4 red bell pepper, small dice
- 1/4 green bell pepper, small dice
- 1/4 yellow onion, small dice
- 1 tsp extra-virgin olive oil
- kosher salt
- red pepper flakes
Ingredients for Cheese Sauce:
- 1 cup heavy cream
- 1/2 cup shredded gruyere
- 2 tbl shredded parmesan
- kosher salt
Method:
1. Heat the olive oil in a saute pan over medium heat.
2. Add all of the vegetables, a pinch of salt, and a pinch of red pepper flakes and
saute until soft but not mushy.
3. Turn off the heat and set aside.
1. In a heavy bottomed pot over medium heat add the cream and reduce by half.
2. Take the pot off the heat and whisk in the cheeses until smooth. Season with a
pinch of salt.
3. Set aside.
1. In a 9.5” non-stick saute pan, melt the butter on high heat. When the butter is melted,
reduce the heat to medium-high.
2. Add the eggs and a pinch of kosher salt.
3. With a small spatula, stir eggs in concentric circles from the center outward.
4. When the eggs are 60% cooked, pull the pan off the heat and let stand for 30 seconds so
the egg carries over slightly to firm and create a smooth bottom.
5. Add the filling across the middle of the omelette.
6. With a spatula, loosen the edges of the omelette. Gently roll the top a quarter downwards.
7. Roll the omlette off the pan directly onto a plate, keeping the roll as tight as possible.
8. Cover with the cheese sauce, chives, and serve.