Stuffed omelettes make such a great breakfast or brunch. These are decadent and satisfying, and go great with a glass of wine.
Start by softening some Chevre, then sauté finely diced mushrooms and garlic in a bit of olive oil until they’re caramelized. Next, deglaze with a bit of white wine, then allow to reduce. Remove from the heat when it’s reduced, and allow it to cool while you work.
Next, mix the mushrooms and garlic in with a bit of Chevre, sour cream, and finely diced basil. Season with salt and pepper (you may not need much salt if any), and place it in the refrigerator to cool while you finish the rest of the dish.
Next, make an omelette (directions here), then transfer the finished omelette to a flat work surface and unroll it.
Cut it into two even rectangles, then layer your cheese stuffing on one end of each piece, and roll them up. Also, try to get the cheese to evenly fill the entire omelette.
Next, make a quick sauce by sautéing garlic (cut the garlic into large chunks so that it can be removed later) in a bit of olive oil until it’s caramelized. Deglaze with white wine, then reduce, and add a bit of butter. Add a touch of cream, season with salt and pepper, and remove your garlic.
When your sauce is done, add a few drops of lemon juice, then spoon it over your omelettes, add chopped chives, serve and enjoy.