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Spring Omelet

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 2 tsp virgin olive oil
  
• 2 shallots, thinly sliced
  
• 1 cup straw hat mushrooms, stemmed
  
• 1/2 tsp kosher or sea salt
  
• 1/2 tsp freshly ground black pepper
  
• 6 eggs, lightly beaten
  
• 1 cup fresh ricotta
  
• 1/4 cup shredded Romano or Parmesan cheese
  
• 1 bunch green onions, finely chopped
  






Instructions



1. In a saucepan, heat 1 teaspoon oil with the shallots over medium-high heat. When shallots release their fragrance (2 to 3 minutes), add the mushrooms, salt and pepper. Cook, stirring often, until mushrooms are barely soft (3 to 5 minutes), then reduce heat to low.
   
   
2. In a bowl, combine the eggs with 6 tablespoons ricotta and shredded cheese; set aside. Combine remaining ricotta with the green onions, then stir into mushroom mixture. Heat remaining oil in a shallow frying pan over medium-high heat. Pour in egg and ricotta mixture, tipping pan to coat evenly.
   
   
3. Reduce heat to medium-low, cover pan and cook until omelet is puffy and lightly set, 5 to 7 minutes. Shake to loosen, gently pour mushroom filling over half the omelet, fold and serve.
   
   Serve with toasted orange bread or oatmeal muffins and a steaming cup of herb tea.
   
   Serves 4