Spicy Cajun Omelet
- Ready In:
2 large omelets
- 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!
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