Omelette Dijonnaise Recipe
Sort of an interesting one, this week. Also, this is one of my recipes that my hubby (the actual chef) improved a little in the end. Years ago, I was watching a Food Network show that had this amazing recipe for something called a Tarte Dijonnaise, which was a pâte brisée crust, a spread of dijon mustard, then filled with a mixture of cooked tomato and onion, and topped with Gruyère cheese. It looked amazing, and I decided I was going to turn it into an omelette (I was really big into omelettes at the time). It is a little bit of extra work, and even if you make it without the mushrooms takes two pans, but it is really delicious.
There are lots of ways you can switch this one up, as well. Shallots may be a little more "traditional" than onion for this recipe, and the mushrooms are entirely optional. You can also sprinkle some capers on top of the tomato mixture before you cover it with cheese, and the herbs used can be modified to your personal tastes as well.