Wild Mushroom Omelet

Breakfast | December 11, 2014 | By

Wild Mushroom Omelet
  1. 2 tablespoons finely chopped shallots
  2. 2 tablespoons water
  3. 2 ounces wild mushrooms, coarsely chopped
  4. 1 tablespoon chopped fresh parsley
  5. 1 teaspoon fresh lemon juice
  6. 1/8 teaspoon salt
  7. 1 tablespoon butter
  8. 3 large eggs
  9. 1/4th cup of milk
  10. 1/4 teaspoon salt
  11. 1/8 teaspoon ground pepper
  12. 1 oz shredded cheese (optional for non-dairy)
  1. Put a small pan on med-high heat.
  2. Add the shallots, water and mushrooms and simmer for 3 minutes or until water evaporates and mushrooms are tender.
  3. Mix in the chopped parsley, lemon juice, and 1/8 teaspoon salt.
  4. Remove from heat.
  5. Melt 1 1/2 teaspoons butter in an 8-inch skillet over medium-high heat.
  6. Place 3 eggs and 1/4th cup of milk in a small bowl. Add 1/8 teaspoon salt and a dash of pepper, stirring with a whisk until eggs are frothy.
  7. Pour egg mixture into pan, and stir briskly with a spatula for about 10 seconds or until egg starts to thicken.
  8. Quickly pull the egg that sets at sides of the pan to the center with the spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for 10 to 15 seconds or until almost no runny egg remains.
  9. Pour in the mushroom mixture and sprinkle the cheese in if desired.
  10. Fold the omelet and plate.
Hearth and Honey http://hearthandhoney.com/


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