Hungry for More: Learn technique to make perfect omeletsHave you ever tried to make the perfect omelet only to end up with the bottom burned and the cheese unmelted?
By: The Forum, INFORUM
Have you ever tried to make the perfect omelet only to end up with the bottom burned and the cheese unmelted?
“Hungry for More” host Jim Manney brings us to Mosaic Foods with Chef Eric Watson, who shows us how to make an omelet you’ve been dying to perfect.
To jazz up this breakfast dish, Chef Watson adds some garlic, spinach, chanterelle mushrooms and tops it off with some goat cheese.
It’ll be hard to resist breakfast after you try this out.
Chanterelle Mushroom & Goat Cheese Omelet
2 eggs, room temperature, farm fresh if possible
2 tablespoons whole milk
1 tablespoon extra virgin olive oil or butter
1-2 ounces fresh chanterelle mushrooms, cleaned and cut in half
Kosher salt and fresh ground black pepper, as needed
1 teaspoon minced garlic
1 small handful baby spinach, thinly sliced
1 ounce goat cheese
In a small bowl, vigorously whisk together eggs and milk. Set aside.
Heat a small omelet pan and add olive oil or butter. Sauté mushrooms, garlic and spinach. Season with salt and pepper.
Pour egg mixture into pan. As soon as eggs start to set, tip pan and redistribute runny eggs to outer portion of the pan, using a rubber spatula to gently lift eggs as doing so. When majority of runny egg mixture is gone, quickly flip omelet.
Quickly cook opposite side of omelet without browning the eggs.
Flip omelet once more and sprinkle with crumbled goat cheese. Using the rubber spatula, gently fold the omelet in half and slide onto a serving plate. Garnish as desired and serve.