Morel And Scallion Omelet Recipes

MOREL AND SCALLION OMELET

Steps:

• Cover mushrooms with 1 1/4 cups hot water in a medium bowl. Set a small bowl on top of mushrooms to keep them submerged. Let stand until soft, about 20 minutes. Remove mushrooms with a slotted spoon. Cut large mushrooms lengthwise into 1/4-inch strips; keep small mushrooms whole. Set aside. Strain soaking liquid; set aside.
• Melt 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add scallions and 1/4 teaspoon salt. Cook, stirring, until scallions are wilted, about 2 minutes. Stir in mustard, mushrooms, and 1/4 cup soaking liquid. Cover; cook, stirring, until mushrooms are tender and liquid has evaporated, about 3 minutes more. Set aside.
• Whisk eggs, egg whites, remaining salt, and 2 pinches of pepper in a medium bowl. Melt 1/2 teaspoon butter in a small nonstick skillet over medium heat. Add half of the egg mixture. Stir gently with a rubber spatula to create curds. Use spatula to pull cooked egg awayfrom sides, allowing raw egg to flow underneath; cook until almost set, 3 to 4 minutes. Top with half of the mushroom filling. Cook until set, 1 to 2 minutes more. Gently fold one half over the other. Slide omelet onto a plate. Repeat with remaining butter, eggs, and filling. Season with pepper.

BEST OMELET EVER WITH HAM JALAPENOS SCALLIONS AND CHEDDAR CHEESE

Steps:

• In small pan, saute the jalapeno, scallions and ham until jalapenos are soft and ham is slightly browned using non-stick spray, stirring frequently.
• Remove from pan & clean pan with paper towel.
• Whisk eggs with pepper.
• Spray pan with non-stick spray and pour in half the eggs when pan is fully heated to med-high heat.
• With a spatula, scrape & lift the cooked egg at the bottom of the pan towards the middle allowing the uncooked egg to get underneath to the hot part of the pan - this may look messy, but it will ensure that your omelet is fluffy.
• Once there is no more runny egg, spread out the egg a little bit in the pan as much as possible and add half the cheese on top evenly.
• Then add half the ham mixture in a line across the omelet.
• Fold omelet in half and allow to cook on one side for 20sec.
• Flip over carefully and allow that side to cook for another 20sec.
• Repeat directions on cooking omelet for the second one making sure to start with a clean pan.
• Can also be made with egg whites only using twice as many eggs.

MOREL, HAM AND BRIE OMELET

Steps:

• Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add ham; sauté 3 minutes. Add morels; sauté until tender, about 5 minutes. Season with salt and pepper. Remove from heat.
• Whisk 3 eggs in bowl. Season with salt and pepper. Melt 1 tablespoon butter in 7- to 8-inch nonstick skillet over medium heat. Pour eggs into skillet; stir with rubber spatula until eggs begin to set, about 1 minute. Sprinkle half of morel mixture and half of Brie over eggs. Cook until eggs are softly set, tilting skillet to cook eggs evenly, about 2 minutes longer. Fold omelet in half; transfer to plate. Repeat with remaining ingredients.

MUSHROOM, SCALLION, AND CHEESE OMELET

Steps:

• Beat eggs together with milk, salt, and pepper in a bowl.
• Heat oil in a skillet over medium heat. Add mushrooms; cook and stir until softened, about 5 minutes. Mix in green onions; cook until slightly softened, about 1 minute. Pour in the beaten eggs. Cook and stir until the edges harden, 2 to 3 minutes. Flip and sprinkle Cheddar cheese on top. Cook until egg is set and cheese is melted, 1 to 2 minutes. Fold omelet in half; top with more Cheddar cheese.