10.06.2013

MUSHROOM & ASPARAGUS OMELETTE

This is one of my most optimized recipes. I worked on getting the flavor combinations right in this omelette for over three years. I don't really know where I got the inspiration for it, but the flavors I was most intrigued by were on the "earthy" side of the palate. It took a while to find the right ingredients, but I settled on the following: goat cheese, dill, mushrooms, garlic, sun-dried tomatoes, and asparagus. There's nothing too complicated about this recipe, spare the cooking of the filling prior to cooking the omelette itself.




Yield: Approx 3 omelettes


Ingredients
5


10 spears
1 clove
1 Tbsp
1/4 Tbsp
2 Tbsp
4 Tbsp
1 tsp
1 tsp
2 Tbsp

Medium eggs, beaten
Large cremini mushrooms, sliced
Sun-dried tomatoes, chopped finely
Asparagus, chopped on a bias
Garlic, chopped finely
Fresh dill, chopped finely
Herbes de Provence 
Goat cheese, crumbled
Parmesan cheese, grated
Salt
Pepper
Olive Oil
Directions
1
2
3
4
5
6
7
8

In a medium sauce pan, heat olive oil and saute asparagus.
After 1 minute, add the garlic and mushrooms
Saute for 2-3 minutes, season with salt, pepper, and herbes de Provence
Stir to combine, remove from heat.
In an omelette pan, heat oil and add eggs. Allow the omelette to set
Flip the omelette and fill with cheese, filling, and sun-dried tomatoes.
Fold the omelette over
Top with dill and Parmesan cheese