Florentine Omelet With Mornay Sauce Recipes
FLORENTINE OMELET WITH MORNAY SAUCE
Omelet filled with spinach with a white sauce made of gruyere cheese, slightly seasoned with nutmeg.
Provided by L DJ3309
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- MORNAY SAUCE: Gently melt butter in non-stick saucepan, Don't let it sizzle.
- Add flour, salt, and white pepper. Stirring over med heat with wooden spoon for a few minutes to let flour cook and to blend everything, if you don't cook it long enough at this stage, the sauce will taste floury, how ever you do not want it to brown at all.
- Gradually add milk Stirring constantly, as it is thickens add more milk constantly stirring. Cook for 5 minutes, stirring.
- Beat yolks in cup, add a little of the hot sauce to the yolks; beating quickly, pour into main sauce, beating vigorously.
- Return sauce to heat add cheese and nutmeg, cook til cheese melts, stirring constantly. Remove from heat. Cover and keep warm. Stirring occasionally to keep skin from forming.
- Prepare spinach Spray large non stick skillet with pan spray, heat to med-high add spinach. Cook for about 5-8 minutes, or until liquid is cooked out. Set aside and keep warm.
- Make omelet, beat eggs and water in bowl til blended. Spray 8" nonstick skillet with pan spray, heat to med-high, pour about 1/2 cup egg into hot skillet. Cook omelet.
- Spread a bit sauce on omelet, top with 1/4 the spinach. Fold edge over by about a third, jiggling omelet to far edge of pan, roll out onto warm plate, ending with seam side down. Repeat with remaining egg.
- Swag sauce over middle of omelets diagonally.
- Garnish with tomato slices.
Nutrition Facts : Calories 335.5, Fat 21.6, SaturatedFat 9.4, Cholesterol 554.3, Sodium 378.1, Carbohydrate 13.6, Fiber 3.2, Sugar 5.7, Protein 22.9
SAUCE FLORENTINE
Made in a blender, this creamy spinach sauce flavored with Dijon mustard, green onions and garlic is delicious served warm with fish, chicken or pasta.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 2 cups or 8 servings, 1/4 cup each.
Number Of Ingredients 6
Steps:
- Combine all ingredients except peppers in medium saucepan. Cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Cool slightly.
- Pour into food processor or blender; cover. Blend until smooth. Return to saucepan.
- Add peppers; cook on low heat until heated through, stirring frequently. Serve warm spooned over hot cooked fish, chicken or pasta.
Nutrition Facts : Calories 40, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHICKEN WITH FLORENTINE SAUCE
Here is my very favorite chicken Florentine recipe. A creamy topping and pretty presentation make it elegant enough for company, but it's also fast to fix on busy weeknights! -Julie Fitzgerald, St Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.
Nutrition Facts : Calories 223 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 434mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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