Bienville Omelette

Bienville Omelette


1 Tbsp. butter

3 large eggs, whisked

1 oz. onions, diced

3 oz. red peppers, diced

2 oz. shrimp, peeled

2 oz. mushrooms, sliced

2 oz. Cream Sauce

1 Tbsp. green onion, sliced

Bienville Cream Sauce:

1 Tbsp. butter

½ Tbsp. garlic

1 oz. onions, diced

1 ½ Tbsp. all purpose flour

¼ cup white wine

1 ¼ cup milk

1 ¼ cup Half and Half

1 tsp. Dijon mustard

½ tsp. Worcestershire Sauce

1/8 tsp. white pepper


Pre-heat oven to warm. Over medium gas heat place butter into sauté pan and heat for one minute, making sure that pan is coated. Add 2 oz. of peppers and onions and cook for one minute. Pour in the whipped eggs. Using a rubber spatula, lift the edges to allow the uncooked eggs to move under the cooked eggs. Cook until firm. Gently for the omelette in half, and transfer onto an oven safe dish. Place in the oven and begin the Cream Sauce. Using the same sauté pan, increase heat to medium-high and cook shrimp and mushrooms for 1-2 minutes or until shrimp is cooked. Add the Cream Sauce to the pan and bring to a slow boil; remove from heat. Remove the omelette from the oven and pour the Cream Sauce over the top. Sprinkle the top with remaining diced peppers and sliced green onions.

Over medium gas heat, place butter into a sauce pan and heat for one minute, making sure it is coated. Add garlic and onions and cook for one minute. Add flour, stirring constantly until flour is absorbed. Pour in wine, whisking constantly. Quickly pour in half and half whisking until the sauce begins to thicken. Whisk in milk and continue to cook until a low boil is achieved. Whisk in remaining ingredients and simmer for 10-15 minutes until the flavors marry.