Puff pastry omelet

 

I served this on New Year’s day for brunch, and it was a beloved hit instantly. It makes a great presentation, and you can personalize it with your favorite additions to omelets - experiment. This delectable creation came to me courtesy of a dear friend. It makes enough for 2 pastries, and serves 8 - 10.  Enjoy!

Puff pastry omelet

1 box of frozen puff pastry (two sheets), thawed

1 dozen eggs, beaten

Scant olive oil for saute-ing

2 shallots, sliced

10 ounces button mushrooms

1 package turkey bacon, cooked and crumbled

1 tablespoon minced fresh parsley

1 cup shredded soy Parmiagianno cheese

salt and pepper to taste

egg wash (1 beaten egg with 1 teaspoon water)

Roll out each pastry sheet on a floured surface and cut as shown in the photo. 

Saute shallots and mushrooms until slightly wilted. Set aside. In a large skillet, scramble the eggs with the vegetables, cheese, parsley, salt and pepper. Spread half of the cooked egg mixture down the center of each puff pastry sheet, and braid the strips together by crossing over and tucking under the loaf.

 

Place each pastry on a baking sheet, and bake in preheated 350 degree F oven for 25 minutes.

Remove from the oven and brush with egg wash. Continue baking for 10 more minutes.

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