Omelets are invariably quick, satisfying and simple meals. They’re a food we eat at every age and stage in our lives. For many of us, it’s one of the first whole food meals we learn to depend upon, and often, we actually look forward to eating them. (I sure wish more of us felt the same way about liver, don’t you?)
One of the reasons we enjoy omelets so much is that they’re uncomplicated in design. This allows us to play with variations—adding to their versatility. If you plan ahead, you can make one after the other customizing them to each diner’s specifications. Although this is not an ideal situation, at least it’s a good idea when you need this kind of an option.
Keeping it simple is always best though when it comes to making omelets.
Furthermore, don’t be afraid to eat them for dinner! We eat them all of the time after work and I think they’re a fantastic and easy option—especially if you’re worn out after a long day.
Nourishing Traditions provides a basic omelet recipe with several different variations and directions are included for each. Since chanterelle mushrooms are plentiful in the Pacific Northwest I chose to make a mushroom omelet.
Someday soon I’d like to either grow my own mushrooms with mushroom plugs outdoors or with a mushroom kit on the counter, but until then, I’ll keep buying them at the market.
Tips for making
- Try to buy fresh, organic, cage-free, free-range eggs.
- If fresh wild mushrooms are difficult to find where you live, dried wild mushrooms will work. Sometimes I mix dried shiitake mushrooms with fresh to save money and they’re handy to keep in your pantry so long as you don’t let them sit around for too long. (They are so good for us too!)
- The water can be replaced with milk but I don’t recommend it. If you’d like a flatter omelet I’d omit the liquid all together.
- If you find that the bottom of the omelet cooks up too quickly and you’re left with a sloppy and damp top simply place the skillet in the oven and broil the top. Keep an eye on it though. You only need to broil it briefly.
- To finish, you can optionally sprinkle with fresh cheese.
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- 4 fresh eggs, at room temperature
- 1/2 pound fresh mushrooms, washed, well dried, and sliced thinly
- 3 Tablespoons water
- 4 Tablespoons butter
- 2 Tablespoons olive oil
- Dash of Tabasco sauce
- Pinch of sea salt
- Sauté 1/2 pound fresh, washed, well-dried and thinly sliced mushrooms in 2 Tablespoons each of butter and olive oil.
- Crack eggs into a bowl, add water, Tabasco and salt. Blend with a wire whisk. (Do not whisk too much or the omelet will be tough.)
- Melt 2 Tablespoons butter in a well-seasoned cast-iron skillet.
- When foam subsides add egg mixture.
- Tip pan to cover the bottom with the egg mixture.
- Scatter the mushrooms over the omelet as it begins to cook.
- Cook for several minutes over medium heat until the bottom is lightly browned.
- Lift up one side with a spatula and fold omelet in half.
- Reduce heat and cook another half minute or so. This should allow the inside to cook.
- Slide omelet onto a heated platter and serve.