Mushroom and Fresh Tomato Omelet

About this Recipe

An omelet is quick to make, calls for few ingredients and is delicious whether plain or filled with a variety of fillings. The secret of a successful omelet lies in using really fresh eggs and a good omelet pan. Ideally an omelet pan should be reserved only for that because when a pan is washed it makes the omelet stick to the surface. If you love to make omelets, it is worth having a pan just for this purpose. True omelet pans come in stick or non-stick finish and the characteristic curved sides of the pan make the omelet easier to turn out and give it a better shape. We are quite partial to the "The Rock" frying pans and seem to have great success with non-sticking of food using a lot less oils or butter in the process. A seasoned cast iron pan is another ideal choice, preferably a 7-8 diameter pan because it is still light enough to handle the frying pan at this size.

Grandmother's Tips for Mushroom Omelet Recipe:

1. Make the mushroom filling first in its own small frying pan.

2. Do not make the egg portion of the omelet only just when you are ready for it.

3. This recipe does not make a fluffy omelet, if you whip the eggs with only a fork. We experimented and found using an immersion blender to whip the eggs gave us a really lovely lightness to the eggs.

4. We tried this recipe using all butter and found that it browned the eggs so quickly and the eggs ended up darker than we like, so, we changed the recipe and suggest using coconut oil for the egg portion of the recipe. Coconut oil has a very high heat point and the eggs came out a much lighter color when cooked. No matter which you choose keep the temperature low when cooking the eggs.

5. The mushroom filling is nice and creamy because you are making a little sauce base by adding the water and flour to the cooked mushrooms. The lemon juice adds a nice touch.

6. To avoid lumps, stir the flour into the water first.

7. This recipe is for one omelet, if you are making 2 portions or more you will need to adjust the size of the pan to accomodate.


Ingredients

(Print)

Mushroom Omelet - One serving

Plain Omelet Portion:

2 eggs

1 Tablespoon cold water

1 teaspoon coconut oil

Mushroom and Fresh Tomato Filling:

2 medium to large mushrooms, sliced and quartered

1 teaspoon butter, salted

1 teaspoon all purpose flour

3 Tablespoons water

1/4 teaspoon pure lemon juice

6 cherry tomatoes, cut into halves

Season with salt and pepper when eating to your own personal taste.

Directions

1. Prepare the mushrooms first. Saute the mushrooms in butter in small pan for 2-3 minutes or until tender.

2. Stir in the flour and water,and stir until boiling. To avoid lumps, stir the flour into the water first.

3. Add the lemon juice. The consistency of the mushroom filling should be creamy.

4. Set aside and prepare the plain omelet.

4. To prepare the omelet, break the eggs into a bowl and beat well with a fork.

5. When the yolks and whiles are broken up add the water. This process should be done just before cooking.

6. Heat the pan on medium heat, add the butter, swish around in the pan and as soon as it is foaming, pour in the egg mixture. Be careful not to have too hot because it will turn the butter quite brown and the outside of the omelet will be very brown. It is still perfectly fine to eat if this happens, but we are aiming for a light color on the outside. Leave 10-15 seconds before stirring around slowly with a flat fork. Sir once or twice around the pan, then cook another 5-6 seconds. Keep an eye and keep moving it if you want the egg to be fully cooked. Some people don't mind if is is very soft in the middle.

7. Lift up the edge of the omelet to let any remain raw egg run onto the hot pan.

8. Add the tomatoes to the mushroom and reheat on high just for a minute. Season lightly with a tiny portion of salt. Spoon the mushroom mixture onto the omelet.

9. Tilt the pan away from you and fold the omelet over to the far side. Take a warmed dish and if it is a small pan you can put the plate onto the frying pan and flip the omelet onto the plate. If the omelet and pan is too large, use a large metal flipper to flip the omelet over onto the warmed plate.

ENJOY!

Return to this Mushroom and Fresh Tomato Omelets recipe or check out more recipes at Grandmother's Kitchen

Did you know there are in fact two types of omelet. One of them is called the plain or French omelet. The second type is the fluffy one also called a souffle. The omelet we are making in this recipe is the French version.

French omelets are generally savory. They can be plain or have a filling. They are perfect for breakfast, light lunch or a supper dish. You can use such a variety of fillers such as cheese, herbs, mushrooms, tomatoes, ham, zucchini, and crab meat to name some of the ideas.

Some people like omelets to be soft in the center, and others want them to be cooked through so the length of time you cook the plain omelet depends on personal preference. If you want a fluffy omelet you need to separate the eggs yolks from the whites, beating each one in its own bowl, and fold in the egg whites, so it is a completely different process from this recipe.

To season a cast iron pan, on purchase of the pan, wash well with soapy dish water. Dry the pan, then cover the bottom inside of the pan with salt and oil. You need to put enough oil to really cover the bottom. Let it stand for 12 hours and after the 12 hours, heat the oil until very hot. Take the pan away from the heat and pour away the oil. Wipe the pan thoroughly with paper towels while the pan is still warm. Watch not to burn your fingers. The inside of this seasoned pan should not ever be washed in the sink again as it will remove the seasoning. Instead, after using wipe with a damp cloth dipped in salt and wipe clean. This will season the pan and prevent the omelet from sticking.

References: Grand Diplome Cooking Course, (1971) How To Make Omelets



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