Baked Morel and Leek Cheese Omelet
Innkeeper Marci Palajac of The House on the Hill Bed and Breakfast in Ellsworth developed this recipe, for which you don’t need fresh morel mushrooms. Instead, the recipe uses Morel and Leek cheese, typically found in the International cheese section of your local grocery store.
Butter for greasing dish
2 Tbsp. olive oil
1 leek sliced (white parts only)
8 large eggs
1/3 cup whole milk
1 tsp. kosher salt
Cracked black pepper (to taste)
1/3 cup of roasted red peppers, chopped (You can use roasted red peppers from a jar)
1 1/2 cups of Morel and Leek Cheese* shredded
2 Tbsp. Boursin Cheese (this is a soft cheese)
1/4 cup chopped fresh parsley
Preheat oven to 425 degrees. Butter an 8 X 8 inch baking dish. Warm olive oil in a sauté’ pan and sauté leek until softened.
In a mixing bowl, whisk together the eggs, milk, salt and pepper. Stir in the red pepper, 1 cup of shredded cheese, leeks and parsley. Pour into baking dish. Separate the Boursin into four dollops dropped into the four corners of the egg mixture. Sprinkle with the remaining 1/2 cup of cheese.
Bake for 20 to 25 minutes or until puffed and golden brown.
Cut the omelet into four squares.
*If you can’t find Morel and Leek Cheese, substitute another cheese you would like (Gruyere is a particularly tasty choice).
You can also substitute green onions for the leeks.