8 eggs
1 large onion, sliced
4 cloves of garlic, minced
8 oz of mushrooms
1/2 cup grated cheddar
1/4 cup green onions, minced
1 tablespoon olive oil
1 tablespoon butter
salt and pepper
Directions:
Saute onion, garlic and mushrooms in butter and oil until soft (about 20 minutes), add salt and pepper, stir. Divide this into four equal portions either in the pan, or in bowls. For each omelet, heat a nonstick pan with cooking spray on a medium high heat. Beat 2 eggs with 1 tablespoon of the green onions and some salt and pepper. Pour egg into the pan and tilt with a circular motion to cover the surface with the egg. As the egg starts to cook, push the sides towards the center with a spatula tilting the pan to bring the uncooked egg in contact with the pan. Do this three or four times around the egg until it starts to set (this should only take about 2-3 minutes). Sprinkle two tablespoons of the cheese over the egg, and scoop 1/4 of the onion mixture down the middle of the egg. When the egg is set to your taste, slide onto a plate, flipping with your wrist when it is halfway off the pan to fold the omelet over. Repeat for each omelet. Serve hot.
My thoughts:
This is sort of our fall back breakfast when we have over night guests. It’s quick, it’s easy and everyone enjoys it. I also find that people are impressed with omelets (or omelettes, both spellings are acceptable) in a way that is disproportionate to how easy they are. They also go great with popovers, which have a similar effect on people.
