Delicious Omelet with Mushroom, Sundried Tomato, and Basil

 

Cooking for one or two is generally the game plan when you're in your 20's and don't have families to prepare for. Unfortunately, grocery stores and CPG companies don't seem to get that. So unless you're doing all your shopping at  a farmer's market, you're bound to be picking up packages of food that contain just way too much for one meal.

Fortunately, there's a good chance that if your ingredients taste well together at dinner, they'll taste good together the next day in a different setting. Thus, this morning we used our extra mushrooms, sundried tomatoes, and basil to create a nice little omelet.

These came together pretty quickly and turned out to be pretty delicious. Omelets are a little tricky and our second one didn't come out as omelet-looking as the first one, but still tasted good.

Again, since these cook quickly it helps to do all your preparation up front so that you're not burning stuff while trying to chop.


Making the Dish
What You'll Need
1/4 cup sliced sundried tomatoes
1 bunch basil, sliced into a chiffonade
2 oz mushrooms, chopped
4 eggs

Chop up the basil into a chiffonade, sundried tomatoes into thin strips, and coarsley chop up the mushroom into small bits.



Break open a couple of eggs, drop them into a small bowl, and whip them up.


Preheat a small skillet. Nonstick if you have it. If you don't, after it heats up coat it with some cooking spray.


Saute your  tomatoes, mushrooms, and basil. While they're cooking, season them with some salt and pepper. Continue cooking until the mushrooms are to your desired level of softness.


Pour your egg into the pan and shake the pan around so that the egg distributes.


Using a small spatula, lift the egg around the edges as it cooks and turn the pan so that the runny eggs on top slide into the space. Do this around the pan until most of the egg on the top is gone.


Flip the omelet. Looking for pointers on how to do this? I'll get back to you on it. It's kind of hit or miss for me too.


Sprinkle some cheese on top while the other side of the omelet is cooking. You can use pretty much any kind you'd like - pecorino romano, cheddar, mozzarella... whatever you have or are in the mood for. We used a white irish cheddar this morning.

Fold the omelet over itself to cover up and melt the cheese, and then slide it off onto the plate.

And you're done! If your omelet turned itself into a scramble when you tried to flip it, don't worry, it should still taste pretty good, and last time I checked they only give 5 points on Iron Chef for presentation.












The Result

If you're going to make a second one, use a paper towel to wipe out anything remaining in the skillet, reheat it again and then coat it with the cooking spray again before starting the recipe over.

We ate our omelets while watching the Georgetown v. West Virginia game. Sadly, the Hoyas lost. Even Herbie was upset.


"Make a 3, guys! C'MON!"