I purposely held back 4 mushrooms from the mushroom tarte so that I could make this omelette for breakfast this morning to share with Jade. Here is the secret to how I became a famous mushroom omelette maker; I don’t cook the mushrooms a long time. After sauteing the shallots in butter, I add the mushrooms and briefly toss them in the hot pan until they take on color and begin to soften, then I remove the mushroom mixture to a bowl and set aside. I then add a little more butter to the pan and pour in 2 beaten eggs, cooking until the eggs are almost set. I put the cooked mushrooms on one half of the egg omelette, sprinkle on cheese and fold in half, cook for about another minute, sprinkle on snipped chives and remove to a plate. That’s it, mushroom omelette success!
What is the correct spelling for omelette?