Monday, May 30, 2011

Mushroom and Cheddar Omelet


How was your Memorial Day, everyone? Cookouts, beach, summer? I love how on the unofficial first day of summer, Baltimore decides to hit us with temperatures close to 100 degrees. As if to say, I will not be undone. I spent most of the day cooking for the week and for the meal share that I'm a part of. For lunch I made salmon burgers, and I had a beer. Now, mind you, I'm not an alcohol-for-lunch kind of person, nor do I usually choose beer over wine. But on such a hot day, and on a day that's known for cookouts, I had to have a beer. And it was great. I finished the day by seeing a band that some friends are in, and they all did such an amazing job.

But I digress. I'm really writing to tell you about this great omelet that's good for pretty much any meal of the day. Saute the mushrooms and cheddar while you're whipping up dinner, and save them for the next morning's omelet. Or, if you're not a morning person, make this omelet for a weekend lunch or for dinner. I like to make it into more of a meal by adding toast and peas. Yum.

What's your favorite kind of omelet? This mushroom and cheddar number might be mine. It's tough to choose, though, because there is quite the variety: the simplicity of goat cheese and fresh basil, the complexity of butternut squash with rosemary, and loads of veggies with swiss. This mushroom and cheddar omelet would have to be the most earthy. The crimini mushrooms impart a nice umami sense to the palate, while the slightly carmelized onions and sharp cheddar round it out. Finish with a sprinkle of fresh-ground pepper, and it's hard to top.

Mushroom and Cheddar Omelet
Serves 4

1 quart (about a pound) crimini mushrooms, cleaned and roughly chopped
1 large onion, sliced
2-3 tablespoons olive oil
Heat large skillet over medium heat. When hot, add mushrooms and onion. Cook about 15 minutes, stirring occasionally, until onions are soft and mushrooms are cooked through. Set aside.

1/2 - 3/4 cup sharp cheddar, shredded
8 eggs
2 tablespoons olive oil, divided between 4 omelets
Heat a small skillet over medium heat. Add oil. Crack 2 eggs in a small bowl and lightly beat. When the pan is hot, pour eggs into pan. Let cook for a minute or so, running a spatula along the edges and tilting the pan to allow the uncooked egg on top flow underneath. When there is no longer runny egg on top (but before it's completely set) flip the omelet either by shimmying the pan or flipping with a large spatula. (Alternatively, you can also cover the pan with a lid to cook the top of the omelet and not flip it at all). Put some of the mushroom-onion mixture in half of the omelet and top with cheese. When the omelet is fully cooked, fold over half of it to cover the filling. Slide onto a plate. To keep them warm while you cook the rest, place them on a pan and keep warm in an low-heat oven.

Other posts you may enjoy:

Goat Cheese and Basil Omelet

Hungarian Mushroom Soup

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