Chef Karin shows us how to make an egg-cellent omelette for lunch in this easy to follow tutorial! It pairs best with a glass of dry Ontario rosé wine.
If you love Ontario rosé, be sure to check out our annual Ontario Rosé Wine Festival, all May 2022, at www.ClinkandDrinkPink.ca !
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RECIPE
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Ingredients:
3 eggs
1-2 Tbsp cheese
1 tsp butter
½ cup mushrooms
Olive oil as needed
1 Tbsp chopped chives
Salt and pepper to taste
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Yield: 1 omelette
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Method:
Preheat a heavy pan and sauté the mushrooms in olive oil, seasoning with salt and pepper; keep warm.
Preheat a small non-stick pan over medium heat. Whisk together the 3 eggs with a pinch of salt. Melt the butter and pour the eggs into the pan. Stir the eggs around in the pan, shaking it constantly until they are JUST set; turn the heat down.
Sprinkle the cheese over top the eggs, then fold one side of the omelette over top, about 2/3 of the way across. Then fold the omelette over top of itself into the opposite edge on the pan with the seam side down. Turn the heat off, allowing the omelette to “set” in the pan about 1-2 minutes longer.
Slide the omelette onto a plate and cut a slit into the top. Pour the mushrooms into the space created, sprinkling with chives. Serve at once
BON APPÉTIT!