French omelette croissant sandwich
A beautiful classic French omelette filled with fresh manchego cheese and chive served in a buttery croissant loaded with fresh tomato, crisp arugula, creamy avocado, a hint of Dijon and finished with mustard seed micro greens.
Servings: 2
Ingredients
- for the omelette
- 2-3 eggs
- 2 TBS butter
- 1/3 cup shredded manchego cheese (sub for asiago or parmesan)
- 1 TBS chive chopped
- For the sandwich
- croissants store bought or homemade
- Dijon mustard
- tomato thinly sliced
- arugula
- avocado thinly sliced
- garnish with micro greens
Instructions
- 1. Start by preparing all the ingredients and have them ready to assemble.
- 2. To make the omelette: thoroughly whisk eggs and heat 1 TBS of butter in a 8 inch non stick pan on medium heat. Once the butter is melted and starting to bubble, add the eggs and continuously mix using a rubber spatula ensuring that you are bringing the outsides of the pan towards the middle. Once the egg set, add the cheese and chive in the centre and use the rubber spatula to fold one side of the omelette almost like rolling it onto itself. You can tilt the pan a bit for assistance if required. About 3-4 folds. Once you’ve completely folded the omelette, add the remaining butter to the pan to coat the omelette. Remove from heat and set aside.
- 3. To assemble the sandwich: spread dijon mustard on half the croissant, layer with arugula, fresh tomato, avocado, followed by 1/2 the omelette and finish with micro greens.
- 4. Serve immediately.