Recipe

Omelet With Wild Mushrooms

Name: Omelet With Wild Mushrooms
Yield: 1
Ingredients: 3 large organic eggs, lightly beaten; 1 tablespoon extra virgin olive oil; 1 small shallot — chopped; 1 cup wild mushrooms such as oyster, cremini, blue foot, morel, or enoki — sliced; 2 tablespoons goat cheese; 1 tablespoon herbs, such as thyme, parsley, marjoram — chopped

Shared by Reader's Digest

Yield: 1

Ingredients

3 large organic eggs, lightly beaten
1 tablespoon extra virgin olive oil
1 small shallot — chopped
1 cup wild mushrooms such as oyster, cremini, blue foot, morel, or enoki — sliced
2 tablespoons goat cheese
1 tablespoon herbs, such as thyme, parsley, marjoram — chopped

Instructions

1
Heat olive oil in a small cast-iron skillet over medium-high heat.
2
Add the shallot and sauté for 2 minutes until soft.
3
Add the mushrooms and continue to sauté until soft, about 6-8 minutes.
4
Turn the heat down to medium low and pour the eggs over. Let cook for 2 minutes until the edges start to set up.
5
Break up goat cheese and sprinkle it with herbs over the top of the omelet. Cover and let cook for an additional 5 minutes or until the omelet begins to puff and the center is set. Fold over onto serving plate.