It’s taken a long time but I’ve finally perfected the omelette! I have this beautiful set of copper pots that I absolutely love but they’re terrible for making omelette’s!
I was against the non-stick pans because they’re supposed to be bad for your health, the environment, ect, ect, ect… but apparently they’re a necessity for making omelette’s. I recently got my first non-stick pan and finally, an omelette that looks like an omelette!
Mushroom & Goat Cheese Omelette
- 2-3 tablespoons butter
- 1 cup sliced crimini mushrooms
- Leeks (about 2 tablespoons) – thinly sliced
- 1 tablespoon fresh Thyme
- 3 eggs
- 1 tablespoon milk
- Goat cheese
- Salt & Pepper to taste
1. Melt butter on medium-high heat. Sauté mushrooms and leeks in the hot pan until edges are brown and crispy. Remove fresh thyme from stems, add to mushroom mixture and sauté for one more minute. Set aside. Do not add salt until mushrooms are finished cooking – it pulls out the water and mushrooms will get soggy.
2. Whisk eggs and milk in a bowl. Add to the large sauté pan you used to cook your mushrooms and cook evenly on low- to- medium heat. Make sure the egg thinly coats the bottom of the pan.
3. Sprinkle one half of the omelet with goat cheese and mushroom mixture. Once the egg is cooked through, carefully lift one side of the omelet and fold in half. Cook a few minutes longer, until cheese is melted. Season with salt and pepper.
Local ingredients: goat cheese from Lake Erie Creamery; eggs from Brunty Farms (via AnnMarie’s Dairy); milk and butter from Hartzler Family Dairy (via AnnMarie’s Dairy)