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Four-Egg Cheese and Mushroom Omelet

Source of Recipe

From "Castle Rock Kitchen" by Theresa Carle-Sanders


Recipe Introduction

"There's nothing like a visit to the local diner for a breakfast that will set you up for the rest of the day, especially if you're trying to prevent another disaster in Derry. I will never understand why anyone settles in that deadly town. There's also nothing like breakfast for supper when you're running low on gas in the early evening. Make a stack of toast to serve alongside while the omelet cooks."

List of Ingredients

â—¦ 1 tablespoon olive oil
â—¦ 3 tablespoons butter
â—¦ 6 button mushrooms, trimmed and thinly sliced
â—¦ 4 eggs
â—¦ 1 teaspoon kosher salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ ½ cup shredded Cheddar cheese
â—¦ 1 green onion, white and green parts, thinly sliced


Recipe

In a 7- or 8-inch cast-iron or nonstick skillet over medium-high heat, warm the olive oil with 1 tablespoon of the butter. When bubbling, add the mushrooms and cook until they have released their liquid and are just starting to brown, 7 to 10 minutes. Transfer to a plate and set aside. Wipe the skillet clean.

In a small bowl, whisk together the eggs, salt, and pepper. In the cleaned skillet over medium heat, melt the remaining 2 tablespoons butter and swirl the pan to coat the bottom. Add the eggs and, using a spatula, draw their edges toward the center of the pan, scrambling them lightly to form large curds. Shake and tilt the pan to return the eggs to an even layer across the bottom of the pan.

Cook until the edges of the egg just begin to set and the top of the omelet is still moist, about 1 minute. Sprinkle the cheese over one half of the eggs, and top with the mushrooms and green onion; run the spatula around the edge of the skillet to loosen the omelet. Cook until the cheese has started to melt and the bottom is lightly golden, 1 to 2 minutes more. Fold the plain half of the omelet over the filling.

Cut the omelet in half and divide onto two plates. Serve immediately.

Makes 2 servings