Breakfast

Dill and smoked mozzarella omelette with cremini mushrooms by Anjuli

Posted on 10-23-08 · Tags: , , , ,

Dill and smoked mozarella omelette with cremini mushrooms

We are making history here. Another perfectly good egg prejudice blown wide open: the stuffed omelette. I always thought it was silly and French to make the omelette and fold it around some cooked vegetables. Why can’t the ingredients be cooked into the eggs? Then I decided to add mushrooms to an omelette recipe. It didn’t seem right to have mushrooms floating around. So I gave them a cozy home inside the soft, warm center of that fluffy pillow of eggs. And voila! The flavor of the eggs really stands out, enhanced by the dill, and puffed up by the cheese. The first bite of savory smoked mozzarella and mushroom against the delicate egg makes you feel almost sophisticated. Then you remember you’re eating an omelette at the oven top in your underwear. And you feel even better. I will say, egg and mushroom are a harmonious duo.

Mushrooms
Ghee (or butter)
A handful of cremini mushrooms, cleaned with a wet towel, bottoms removed, lengthwise thinly
1 shallot, minced
1 garlic clove, minced
A handful of sage leaves, washed, chiffonade, and chopped
Sea salt
Freshly ground pepper
Freshly ground nutmeg

Heat the ghee in a saute pan on medium. Add the shallots and the garlic and saute for a couple of minutes, until the shallot is soft and translucent. Add the sage and saute for 3 seconds. Add in the mushrooms. Grind the pepper and nutmeg. Let saute, stirring occasionally for 3 more minutes. Check the mushrooms to make sure they’re tender. Salt and set aside. This can be made in advance.

Ghee (or butter)
2 large organic eggs
Smoked mozzarella, shaved into pieces
A couple sprigs of dill, picked and minced
Sea salt
Freshly ground pepper
Freshly ground nutmeg

Crack the eggs into a bowl. Add in the dill, pepper, and nutmeg and whisk with a fork. Make sure to pull up on the eggs, adding in as much air as you can. Heat the ghee in a 9″ saute pan on medium. Once the ghee is hot, add the eggs. For more instruction, check out my previous post on omelettes. Once the egg has started to set but before the edges have browned, add in the mozarella and salt. Flip the omelette. Salt the other side. Let sit for a 30 seconds, and flip back over. Add the mushrooms to one side and fold. Give 20 seconds to heat up, pressing down on the omelette with your spoon. The whole process (from adding the egg to the pan) should take about 3 minutes. Plate and serve immediately.

Dill and smoked mozarella omelette with cremini mushrooms

Dill and smoked mozarella omelette with cremini mushrooms

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What do you think?