Sundried Tomato and Mushroom Omelet

Sundried Tomato and Mushroom Omelet

Ingredients
  

  • 2 large eggs well beaten
  • 1 tablespoon butter
  • 2 tablespoons chopped unsalted sundried tomatoes in oil
  • ½ cup chopped mushrooms
  • 1 tablespoon fresh chopped parsley
  • 1 ounce goat cheese

Instructions
 

  • Preheat an 8-inch non-stick skillet over moderate heat, and melt butter, coating the pan.
  • Uniformly mince tomatoes and mushrooms into fine pieces. Sauté mushrooms in pre-heated skillet until golden brown. While still warm, toss sundried tomatoes and chopped parsley in the skillet with the sautéed mushrooms. Reduce heat to low.
  • Pour half of the mushroom mixture into a bowl and mix it with the goat cheese to be used as an omelet filling.
  • Pour the whisked eggs over remaining mushroom mixture in the skillet, cooking on low heat.
  • Using a spatula to scrape the sides, scramble the eggs until 80 percent cooked and 20 percent liquid remains. Smooth the soft scrambled eggs over the surface of the pan to create the shape of your omelet.
  • Spoon the mushroom and goat cheese mixture into the middle of the omelet and fold one side of the egg over the filling in the center. Tilting the pan, continue to slowly roll the omelet onto a plate.
  • Season with salt to your tastes.

Notes

Tip: Using low temperatures when forming your omelet reduces the stress of overcooking. Overcooked eggs are dry, more brittle, and less pliable.