Tuesday, March 17, 2009

Inside Out Mushroom Omelet


Here, you have all of the ingredients found in the every-day omelet; but there’s a twist on the final composition. Portobello mushroom caps are the star. Melting cheese and veggie-filled scrambled eggs fill the caps with scrumptious flavors, brightened by the toppings of fresh chopped ripe tomatoes and a sprinkle of earthy thyme.

4 portobello mushroom caps, stems and gills removed, sliced, about 4 cups
3 tablespoons olive oil (2 for grilling mushrooms and 1 more for sautéing the vegetables)
A pinch of course salt and a grind of fresh pepper
2 ounces Monterrey Jack cheese, grated, about ½ cup
4 to 5 green onions, thinly sliced, about ½ cup
1 medium red or green bell pepper, seeded, veins removed, diced, about ½ cup
8 extra large organic eggs
2 large, ripe plum tomatoes, cored and diced, about ½ pounds
Chopped fresh thyme

Heat a grill pan over medium high heat. Drizzle both sides of the mushrooms with 1 tablespoon olive oil. Grill, cap side down, until just tender, about 3 minutes. Turn and continue cooking for 3 minutes more. Remove the mushrooms to a platter. Sprinkle the insides of the mushrooms with salt and pepper and stuff with grated cheese. Keep warm.

Drizzle the remaining 2 tablespoons olive oil into a non-stick skillet over medium high heat. Add the onions and pepper and cook until soft, about 3 to 5 minutes. Beat the eggs in a bowl with a fork. Reduce the heat to medium-low. Pour the eggs into the skillet. Cook until the eggs are just done, about 3 minutes more.

Spoon the eggs into the mushrooms, on top of the cheese. Garnish with salt, pepper, chopped tomatoes and fresh thyme.

Yield: 4 egg-filled mushrooms
Preparation Time: 10 minutes
Cook Time: 10 minutes


Sources and Substitutions
You can add any veggies to your egg scramble. Diced zucchini and sautéed spinach make great additions, and grated cheddar or fresh mozzarella are good substitutes for Monterey Jack. Keep the mushroom - it’s filled with nutrients.

Portobello mushrooms are readily available in the produce department of your supermarket. You might experiment with an assortment of wild mushrooms in this dish. Simply sauté the wild mushrooms in a bit of butter or olive oil: then lay them on a platter as a bed for the veggie-filled eggs.

1 comment:

Alana said...

This sounds delicious, especially with wild mushrooms instead of portobellos. What a great idea for making a fancier presentation of an omelet dish.

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