alteRecipes.com recipe
derived from Mollie Katzen and Walt Willett's
Eat, Drink, and Weigh Less, page 149
| 1. | olive oil | 2 teaspoons |
| shallot | 1, chopped rough | |
| 2. | mushrooms | 4-5 sliced thin |
| 4. | baby arugula | a handful |
| 5. | eggs | 2 large |
| salt | to taste | |
| 6. | butter | ½ teaspoon |
| olive oil | 1 teaspoon more | |
| 8. | Gruyère cheese | ½ ounce, cut into curls with a vegetable peeler |
| black pepper | to taste | |
| fresh sage leaves | 6, sliced thin |
1. Put the olive oil and the shallots into a small (cold) nonstick frying pan and mix them thoroughly.
2. Mix in the mushrooms.
3. Put the pan over a high flame and let everything sit still till you can start to smell the shallots cooking, 3-4 minutes. Stir the filling once and let it sit again over the high flame till the smell of the cooking shallots becomes intense and you can also smell the mushrooms, 1-2 minutes.
4. Stir in the arugula, then scrape the filling out of the frying pan and set it aside.
5. Stir the eggs and salt together, mixing them to your liking.
6. Put the butter and olive oil into the cold frying pan, then pour the eggs in.
7. Put the pan over a brisk flame. When the edges have set slightly, lift them slightly and tilt the pan to let more of the egg run under. Cook the eggs to your liking. (If you like your omelets very dry, you can flip the omelet over and cook the second side.)
8. Put the filling inside the omelet, fold it in half, and garnish it with the cheese curls, pepper, and sage leaves.