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A Romantic Full Service Inn Off the Beaten Path
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Darby Field Inn Spring Omelet
  Darby Field Inn Recipe         Click to buy your gift certificate online  

Our Spring Omelet Recipe is one of our favrorite recipes to prepare for breakfast. It will also be quite nice to serve as a light lunch or dinner with a green salad and chilled glass of white wine. We hope you'll try it when you are remembering your visit to Darby Field Inn or if you would like a taste of how enjoyable a stay at Darby Field Inn will be.

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Spring Omelet Ingredients: (makes 1 serving)
3 eggs
2 teaspoons light cream or milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded cheddar
1/4 cup steamed asparagus
1 scallion (whole) sliced on the diagonal
1/4inch thick 6-9 cilantro leaves, washed

Three Cheese Mornay Sauce: (makes about 3 cups)
2 1/2 cups whole milk
4 1/2 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 oz each coarsely grated Gruyere, Swiss and Cheddar (1/3 cup each)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
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Directions to make Sauce:
Melt butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook over low heat, whisking constantly, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat to low and gently simmer, whisking occasionally, 10 minutes. Remove from heat and add “3 cheeses”, whisking until melted, then whisk in salt, pepper, and nutmeg. Remove from heat; keep warm in a hot water bath. Note: This sauce will hold for 3-4 days or use it up in homemade macaroni & cheese…yum, yum!

Directions to make omelet:
Beat together eggs, cream, salt and pepper in a bowl with a fork until combined. Heat omelet pan over moderately high heat until hot, then add 1 tablespoon butter and heat, swirling pan, until foam subsides and begins to brown near edge of pan. Pour beaten eggs into skillet, then cook, shaking pan back and forth quickly with one hand while stirring eggs in a circular pattern with a heatproof rubber spatula with the other hand, until eggs begin to set. Quickly spread set eggs evenly in skillet and sprinkle with cheese, asparagus, scallion & cilantro leaves, and then cook until omelet is just set, about 30 seconds to 1 minute.

Add about 1/3 cup Mornay sauce across center of omelet. Holding handle of pan near you, lift edge of omelet closest to handle using a rubber spatula and fold one third of omelet over filling. Grabbing handle from underneath, tilt pan over plate until unfolded part of omelet slides onto plate, then immediately invert skillet, as if trying to cover plate, to make omelet fold over itself onto plate. flower

Drizzle additional Mornay sauce over top and garnish with chopped cilantro. Serve with your favorite toast and breakfast meat.

Bon Appetit!
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  © The Darby Field Inn & Restaurant, 185 Chase Hill Road, Albany, NH 03818 dot Local: (603) 447-2181 dot Reservations: (800) 426-4147 dot Fax: (603) 447-5726  
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