How To Make A Breakfast Dish
With Eggs, Mushrooms & Extras
INGREDIENTS
- 2 Eggs
- 2 T Whole milk
- 2 T Carified butter or whole butter
- Salt & ground white pepper (to taste)
- Filling of your choice (mushooms & greens)
DIRECTIONS
- 1. Crack the eggs into a glass mixing bowl & beat them until they turn a pale yellow color.
- 2 .Heat a heavy-bottomed non-stick sauté pan over medium-low heat & add the butter &
let it melt. - 3. Add the milk to the eggs & season to taste with salt & white pepper.
- 4. Then, grab your whisk & whisk like crazy.
- 5. You're going to want to work up a sweat here.
- 6. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment.
- 7.Whatever device you use, you're trying to beat as much air as possible into the eggs.
- 8. When the butter in the pan is hot enough to make a drop of water hiss, pour in the
eggs. - 9. Don’t stir!
- 10. Let the eggs cook for up to a minute or until the bottom starts to set.
- 11. With a heat-resistant rubber spatula, gently push one edge of the egg into the center
of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. - 12. Repeat with the other edges, until there's no liquid left.
- 13. Your eggs should now resemble a bright yellow pancake, which should easily slide
around on the nonstick surface. - 14. If it sticks at all, loosen it with your spatula.
- 15. Now gently flip the egg pancake over, using your spatula to ease it over if necessary.
- 16. Cook for another few seconds, or until there is no uncooked egg left.
- 17. If you're adding any other ingredients, now's the time to do it.
- 18. Spoon your filling across the center of the egg in straight line.
- 19. With your spatula, lift one edge of the egg and fold it across & over, so that the edges
line up. - 20. Cook for another minute or so, but don't overcook or allow the egg to turn brown.
- 21. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so
just don’t let it get brown. - 22. Gently transfer the finished omelet to a plate & garnish with chopped fresh herbs if
desired.
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