Prep 15 mins
Cook 25 mins
The kicked up filling of mushrooms, peppers, and celery is heightened by the heat of cayenne and the fresh flavor of basil and thyme. The smoky cheese brings the omelet home, blending the lightness of the eggs with the intensely flavored filling. Adapted from Fields of Greens cookbook.
- 1 tablespoon light olive oil
- 1⁄4 lb white mushroom, thickly sliced (about 1 1/2 cups)
- cayenne pepper
- dry white wine (optional-may use water or vegetable stock)
- 1⁄4 medium yellow onion, diced fine (or red onion)
- 1 celery, thinly sliced
- 1⁄2 green bell pepper, finely chopped (I like to use red bell pepper)
- 2 garlic cloves, finely chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon fresh thyme, chopped
- 6 eggs, beaten
- 1⁄4 cup water
- butter, for the pan
- 1 ounce smoked cheese, grated (about 1/2 cup)
- Heat 1/3 tbls. of the oil in a medium saute pan; add the mushrooms and 1/8 teaspoons salt. Sear the mushrooms over high heat until golden, then add a few splashes of wine to the pan and cook for 1-2 minutes, until the pan is nearly dry. Move the mushrooms to a bowl and set aside.
- Heat the remaining 1/2 tbls. oil in the pan and add the onion; saute over medium heat until it begins to release its juices, 3-4 minutes, then add the celery, peppers, 1/4 teaspoons salt, 1/8 teaspoons cayenne, and the garlic. Saute for about 15 minutes, until the vegetables are tender. Combine the vegetables, mushrooms, basil, and thyme; add the salt and cayenne to taste.
- Season the eggs with 1/4 teaspoons salt and a few pinches of pepper; add the water and whisk. Melt the butter in an omelet pan if you have one, if not, use a nonstick skillet. When the butter is hot, add half the egg mixture. With a spatula, move the eggs toward the center of the pan as they begin to set on the edges. Tilt the pan so that the entire surface is covered again with wet eggs. As the eggs begin to set, place half the vegetable mixture in the center, then sprinkle with half the cheese. Gently fold the omelet over and turn it out onto a plate. Repeat with the second omelet. Enjoy!
This is a wonderfully tasty omelet that goes together quicker than it looks. The veggie filling is just the right amount of spicy and really livens up the eggs. I used the white wine, which I thought was a nice touch. Made by a Tasty Tester for ZWT 9.
This makes for a very good morning. I cut it back to a two egg omelet and couldn't quite finish even that, this baby is big. Used the veg stock with very good result. I love mushroom omelet's and this was mushroom + with all the good stuff in it. Sharon, you have a winner here. :D Made for ZWT 9
Wonderful hearty and filling omelet! Don't care for onions so left them out; used egg beaters with good results. Enjoyed the richness of the mushrooms and the spicy veggies; the cayenne and thyme are a great touch. Loved this dish - thanks for sharing the recipe!