June ushers in the busy summer season at our Wisconsin farm and B&B, Inn Serendipity. But while our schedule may be hectic, I confess, the breakfast menu is not. I’ve discovered a culinary formula over the past dozen years living the B&B lifestyle: The fresher the ingredients, the simpler the recipe can be. By showcasing what’s in season in the garden, I can get away with just a handful of tried and true, easy B&B recipes with variations based on current garden harvest.
This baked omelet role (recipe after the jump) ranks a classic example of easy, versatile breakfast dishes. This recipe, baked in a 13-inch by 9-inch pan, provides a “base” for various creative breakfast dishes, from slicing the roll into “noodles” to cutting out flat rectangular slices and serving in a layered “breakfast lasagna” style. My favorite version is the “egg roll” twist presentation as described below and in the photo, elegant and simple.
The veggies inside the “egg roll” add the seasonal flavor. Anything goes inside these babies; right now I’m doing fresh asparagus and spinach, with a few frozen green peppers from last year’s garden. If you’re up for a gourmet touch, try the homemade Hollandaise Sauce, otherwise salsa also adds a nice complimentary kick. Enjoy!
Inn Serendipity Omelet Egg Roll
½ c. all-purpose flour
1 c. milk
½ t. salt
About 1 c. cooked & seasoned veggies
About 1 c. cheese (cheddar, havarti, mozerella), shredded
* To prepare seasoned veggies, start off with some sautéed onions and garlic and add spinach, peppers, zucchini, and other vegetables of choice. Steamed asaparagus works great. Season with salt, pepper and dill.
* In a large bowl, beat eggs with electric mixer until frothy.
* Beat in flour until smooth.
* Add milk and salt and beat until blended.
* Pour into greased 13-in. x 9-in. pan. Bake at 450 degrees for 20 minutes or until eggs are set and top is puffed and golden brown. Remove from oven. Don’t panic when the puffed egg dish quickly settles and flattens out—that’s normal.
* Cut into approximately three 3-in. x 9-in. slices. “Flip” slice onto temporary plate (not final serving plate) so top of slice that is nicely browned is facing the plate and will eventually show on the outside of the egg roll.
* Place cooked veggie evenly down center of roll. Sprinkle shredded cheese on top. Roll up from narrow end and place seam-side down on the same temporary plate. Microwave until cheese melts.
* Move roll to serving plate and top with Hollandaise sauce.
3 egg yolks
¼ water, simmering
1 T. lemon juice
¼ c. butter (½ stick)
* Whisk egg yolks in a double boiler over low heat. Make sure water isn’t too hot or eggs will curdle. Stir 1 minute.
* Add water, 1 T. at a time. Stir 1-2 minutes until thick.
* Add 1 ½ T. lemon juice.
* Take off heat and stir in butter.