The star in this dish is the egg. Make sure to get good
ones, free-range organic farm raised eggs are a good choice. I like to cook
some crisp bacon to go with this dish.
7 Button cremini mushrooms, sliced
2 Slices red onion
1 Fresh large garden tomato, seeded
then chopped
Pinch of Oregano
Pinch of thyme
¼ Teaspoon tarragon leaves
2 Teaspoons olive oil
Unsalted sweet butter
2 Jumbo eggs, beaten until uniform
Finely shredded good melting cheese
(Fontina, Gouda,
Gruyère, or Muenster)
Salt and pepper
Chopped chives
Heat a 7 inch non-stick fry pan. Add olive oil, red onion,
slices of mushroom and a little salt. Cook on medium while tossing until
mushrooms are tender. Drain in a fine strainer and reserve. Add a tablespoon of
butter to pan. When hot add tomatoes, oregano, thyme, tarragon, a little salt.
Cook on medium until tomatoes have reduced and are tender. Correct the
seasoning. Tomato should be somewhat spicy. You may add Cayenne pepper if you
want. Set aside tomatoes to a small plate.
Have your plate and a lid for the fry pan handy. Wipe you
pan with paper towels. Heat the pan and when hot add a tablespoon of butter.
Swirl the pan including the edges to coat the sides. Add the eggs. Swirl the
pan to spread the eggs. Using a silicon spatula, work the eggs toward the
middle to expose more liquid egg to the heat. Sprinkle on the cheese, reduce
the heat to low. Cover the pan. Let cook a few minutes. Feel the lid. It should
be hot, if not turn up the heat a bit. Once the lid is hot, remove it. Using
two spatulas, fold one edge of the omelet over onto itself as to fold it in
half. The eggs should be nearly cooked. When done, turn the omelet onto the
plate tilted up to make easier contact with the edge of the pan. Top omelet with
tomato sauce, then the mushrooms.
Garnish with chopped chives and serve
immediately.
