Friday, December 5, 2008

Cheese, mushroom and caramelized onion omelette

Here's the recipe for S's special breakfast omelette. It is delicious and a little bit sweet because he uses sugar to caramelize the onions.

Cheese, mushroom and caramelized onion omelette
half of a large onion, sliced
six mushrooms, sliced
dry herbs or fresh chopped herbs
green onions (optional)
balsamic vinegar
Worcestershire sauce
knob of butter
olive oil (or another oil)
2 eggs
mozzarella cheese
salt and pepper

Fry the sliced onion and mushrooms together in the oil. Season with salt and pepper after they have sweated for a bit (released some of their water). Add some fresh chopped herbs, such as rosemary or thyme, or some dried, and some sliced green onions, if you wish. Once the vegetables start browning, glug in about half a tablespoon of balsamic vinegar, the same amount of sugar and a dash of Worcestershire sauce. Let that reduce for a bit until everything looks like it has been absorbed. Set the mixture aside.

Crack two eggs in a measuring cup and beat together. In a separate frying pan, add a knob of butter, enough to spread around the pan. When the pan is at medium heat, add the eggs and swirl them around so they spread out evenly. Wait until the eggs have solidified a little bit. Add the mushroom mixture to one half of the omelette. Slice some mozzarella cheese and then rip it into chunks, and spread it over the top of the mushrooms.

Using a fork, peek underneath the omelette. Wait until the underside is just starting to brown and then take the pan off the heat and hold it over a plate. Slide the omelette off so that the side with the mushrooms lands on the plate first. Then lift the pan up and over so the other half of the omelette flops over on top on the mushrooms. Serve immediately.


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