Much of what I know about cooking came from my mom – use garden fresh ingredients, keep a well stocked pantry, and don’t be afraid to stray from the recipe card. Omelettes, along with biscuits and gravy and grilling, were Dad’s territory. Many Sunday mornings found me standing by the stove watching him turn out omelettes for the entire family, flipping and plating with skill and grace.
Omelettes are one of those wonderful dishes that can be dressed up or down, made for any meal, and are ideal for using up leftovers. I’ve used them to wrap up everything from leftover fajitas to stir-fry, but even plain or with a sprinkle of cheese, they are lovely. This is a meal that is easily made with local ingredients. Everything in the recipe below came from my CSA basket or my garden except the salt and pepper. If greens and mushrooms don’t appeal to you, try making up a batch of pipérade
Omelette with Sauteed Shiitakes and Greens
2 tbsp oil (or butter or mix of the two)
splash of milk or water
salt and pepper to taste
2 tbsp grated cheese
a handful or two of mixed greens
1/4 cup sliced shiitake mushrooms
sprig of parsley, chopped
Warm 1 tbsp oil in nonstick 10 inch skillet over medium low heat. Saute mushrooms for a few minutes before adding greens. Once greens have reduced in volume, remove everything from pan and set aside. Add remaining oil to pan. Beat together eggs, water or milk, and salt and pepper. Pour into skillet and swirl gently. As eggs start to set, sprinkle on cheese. Add greens and mushrooms to the middle. Fold over each side unto the middle. (Alternatively, add filling to one side and fold over in half.) Slide the omelette onto a plate. Sprinkle with parsley and, if you like, a bit more cheese.