Omelette for Two
On the weekends, Hubs and I make omelettes for two - the quick way - so there's more time to spare to enjoy our R&R time.
Today I'm also going to share the best way to cook mushrooms - whether it's for an omelette or any other recipe.
First, we divide up the eggs into separate bowls
We'll start with the mushrooms; then the first few ingredients get cooked together and then divided at the end so we can each cook our omelettes at the same time.
Mushrooms tend to soak up any fat you add to the pan so the best way to cook them is without any - at first.
It may seem counterintuitive, but start the mushrooms in a COLD pan. The trick is to use a teflon pan so they can't stick.
Once they start cooking, they'll start to brown. THEN, you can add some butter and the shallots.
Once that cooks down, divide into two pans. Then add the meat just to heat through.
We each pour the eggs at the same time so we're ready to eat together.
For more even cooking, use the spatula to lift the edge and let the still liquid egg, run underneath.
Add some grated cheese.
To melt the cheese, I usually add a pizza pan right on top to concentrate the heat.
I like my omelette folded in thirds; Hub is a pan half full kind of guy! Serve hot and enjoy!
Omelette for Two
- 4 eggs
- 1 shallot, sliced
- 6 slices of honey ham (or any luncheon meat desired), cut into pieces
- A dozen mushrooms, sliced
- Milk (optional)
- Crack 2 eggs into separate bowls. Add a pinch of salt and a drop of milk (optional) and beat with a fork.
- Add mushroom into a cold teflon pan. Turn heat to medium-low and cook until almost brown.
- Add a pat of butter and the shallots. Cook until softened.
- Get another pan onto a burner at medium-low heat. Add butter. Divide up ingredients into two pans. Add the luncheon meat and stir to heat through.
- Add the eggs. Let sit for a minute, then lift the edges and tilt the pan to let the runny egg flow to the edge of then pan.
- Add the cheese. Cover the pan for 30 seconds if desired to melt cheese. Then fold omelette in half or thirds. Slide onto plate and serve.