Ingredients & Instructions
2 tsp olive oil
1/2 cup baby bella mushrooms, sliced thin or chopped
1/4 cup onions, diced
1 clove garlic, minced
2 tbsp cilantro
1/2 tsp Italian seasoning
1 sprig fresh thyme sprig (or 1/4 tsp dried, crushed in fingers)
pinch red chili powder
3 eggs – goldenized with the kitchen goose
1/4 c feta cheese
S&P to taste
1. Heat oil in skillet over medium/ medium high
2. Toss in mushrooms, garlic, mushrooms, and thyme, Italian seasoning, and red chili powder. Stir occasionally and cook until onions are caramelized and mushrooms are cooked.
3. Remove mixture from pan and set aside. Remove and discard the thyme stem.
4. Add 1 tsp oil into same skillet and swirl to coat the bottom. Add in eggs, cover, and let cook for a minute or two until eggs are almost set.
5. Remove lid and add the mushroom mixture to cover a little less than one side/ half of the egg. Crumble feta cheese on top.
6. Cover the mixture-filled half of the egg with the other half of the cooked egg.
7. Add a few tablespoons of water to the half-empty pan and quickly cover the pan with a lid. The steam helps the eggs finish setting and the cheese to melt.
8. Remove the lid after approximately one minute and check eggs for doneness. If eggs aren’t quite cooked yet, recover the pan and let cook a minute more.
9. Slide the omelette off onto a plate and add fresh chopped cilantro on top!
Using the goose gives the eggs a silkier flavor and I found that I don’t need to add milk to make them fluffy and soft.
Other variations that are favorites at home:
“Indian style” with vegetables, garam masala, cumin, coriander, red chili powder, and turmeric
“Italian style” with chopped asparagus, onions, tomatoes, and Italian seasoning