Americans eat this for breakfast with toast–the French eat this for lunch with a tossed salad. Either way, it’s delish! The key to successful omelet making is having an 8-inch, non-stick skillet to cook with. Don’t even try making an omelet in the wrong size skillet–unless you want scrambled eggs 🙂 This is a KP original recipe, but I got the idea from my favorite cafe in Luxembourg, Oberweis. This is my favorite lunch to order!
Ingredients:
3 eggs
1 teaspoon water
Kosher salt and freshly ground black pepper, to taste
1 teaspoon butter
1/2 cup fresh mushrooms, sliced
1 Tablespoon fresh chives, chopped
1/4 cup cooked ham, chopped
1/4 cup Swiss cheese, shredded
Directions:
- Melt butter in an 8-inch, non-stick skillet, over medium heat.
- Add mushrooms and saute 5 minutes.
- Add chives and ham to skillet and saute 1 minute.
- In a small bowl, whisk together eggs and water.
- Pour eggs into pan, over mushroom mixture.
- Season with salt and pepper, to taste.
- Allow to cook over medium heat until almost set. Do not stir.
- Sprinkle cheese over egg mixture in pan.
- Using a rubber spatula, carefully lift half the egg mixture and gently fold in two.
- Continue cooking on low heat, about 3 minutes, until cheese melts.
- Carefully slide omelet on to plate and serve. Top with additional fresh chives, salt and pepper, if ya like.
Thanks Jen–means so much coming from you 🙂 I’ll need a new tag line once I move home–gotta get thinking!
Just got a little “lost” in your site this morning as I should be out the door… I love it Kristen, can’t wait to see how you utilize your mad skills once you move back to CA! 🙂