I love omelettes. They are so versatile: you can put practically anything in them, you can eat them any time of the day, and they are pretty easy to make. This recipe calls for a stronger cheese like blue cheese. I surprised Jeremy this morning with a demand to make this for breakfast so I could take pictures of it – and all we had on hand was Swiss cheese. It was still a very tasty breakfast.
Shiitake Mushroom Omelette
Serves 1 or 2
3 ounces shiitake or other mushrooms
3 Tbsp unsalted butter
1 Tbsp heavy cream
2 tsp chives, rosemary, or other herbs
1/4 cup blue cheese, or other strong cheese
1/3 cup fresh greens such as arugula or chard, chopped.
Trim stems from mushrooms and save for soup stock. Heat 2 Tbsp of butter on medium low heat. Chop mushroom caps and saute for five minutes, or until soft and slightly browned. If mushroom look dry, add more butter to the pan. Set aside.
Add cream and chopped herbs to eggs and blend. Heat omelette pan on low heat and add 1 to 1 1/2 Tbsp butter. When the pan is hot, pour egg mixture into the pan so that the mixture extends to the edges of the pan. Top with crumbles of cheese, and add mushrooms and fresh greens to one half.
When the egg is cooked through, fold omelette in half and serve. Garnish with more herbs if you like. Serve with a green salad or slaw of kale, cabbage, and grated carrot. Enjoy!