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  • Open omelet with broccoli, Jarlsberg cheese and horseradish
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    By Tina Nordström

    Open omelet with broccoli, Jarlsberg cheese and horseradish

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    Open omelets are beautiful, and you can use all kinds of ingredients. Jarlsberg cheese is sweet and nutty. It takes three years to bring out all these distinct flavors in the cheese. Be sure to buy a cheese with flavor. There are just too many bland cheeses on the market.

    Serves 4

    PREPARATION:

    • 1

      Cut the broccoli into pieces. Peel and cut the shallots in thin slices. Whisk together the eggs and milk in a bowl. Season with salt and pepper to taste.

    • 2

      Sauté the broccoli and shallots in a little rapeseed oil and butter. Add the egg mixture and cook until the omelet begins to “settle”. Sprinkle a generous amount of shredded Jarlsberg over it and let it melt into the omelet. Top with grated horseradish.

    • 3

      Serve directly from the pan. Perfect for a quick lunch!

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    This entry was posted in Episodes, Recipes by chef, S11 E11 Farmer's Food, Tina Nordstrom and tagged , . Bookmark the permalink.
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  • Open omelets are beautiful, and you can use all kinds of ingredients. Jarlsberg cheese is sweet and nutty. It takes three years to bring out all these distinct flavors in the cheese. Be sure to buy a cheese with flavor. There are just too many bland cheeses on the market.

    Serves 4

    PREPARATION:

    • 1

      Cut the broccoli into pieces. Peel and cut the shallots in thin slices. Whisk together the eggs and milk in a bowl. Season with salt and pepper to taste.

    • 2

      Sauté the broccoli and shallots in a little rapeseed oil and butter. Add the egg mixture and cook until the omelet begins to “settle”. Sprinkle a generous amount of shredded Jarlsberg over it and let it melt into the omelet. Top with grated horseradish.

    • 3

      Serve directly from the pan. Perfect for a quick lunch!

    Print Friendly
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