Earthy Omelet

Earthy Omelet

We normally have plenty of eggs from our chickens and I’m always looking to make something with them that uses up some partial ingredients hanging around, like half a carton of mushrooms, partial container of spinach, and those last few pieces of baby Swiss cheese. Putting this all together in an omelet can be eaten alone or with a side of pork roll or bacon and reminds me of heading out to the local diner back in the day.

• Ingredients: 8 oz. mushrooms; large handful of spinach; three eggs; ¼ cup half and half; 2 tbsp. Marsala or sherry cooking wine; 1 large shallot chopped;1 tsp. fermented hot sauce or ¼ tsp. pepper flakes; 3 cloves of garlic chopped; 2-3 slices baby Swiss cheese; ½ lemon; olive oil.
  1. In a mixing bowl whisk the three eggs, half and half, and fermented hot sauce (pepper flakes) until smooth and set aside. Mix this one last time just before cooking.
  2. In a deep non-stick pan on heat up some olive oil and add the shallots, cooking them until they start to glisten, then add the mushrooms, salt, and pepper now, and cook them until they start to give off water. Start heating up the omelet pan.
  3. Pour in the cooking wine, drop in the spinach and garlic and cover. Allow this to cook undisturbed for about 3 minutes, then remove the lid and stir. Continue to cook on medium heat until the spinach just starts to break down.
  4. Once the omelet pan is hot, pour in the eggs and cook until they harden up- watching the heat. Next lay the cheese down the center of the omelet, using tongs add the mushroom spinach mixture, and fold both sides of the egg over the center. Cut this in half, move to plates, and squeeze fresh lemon juice over top.
  5. I usually prepare biscuits or Italian bread to go along, and if you don’t want to use any protein side dish then add one egg.