Caramelized Shallot and Mushroom Omelet
Seasonings can be adjusted to utilize what's in your cupboard, if necessary!
2 tspolive oil
1 mediumshallot, chopped
2 ozfresh portobello mushrooms, sliced
1 ozhavarti cheese, shredded (can use different cheese)
·sea salt, to taste
·all purpose seasoning (i used chef paul prudhomme's magic 6 spice / no salt mix
How to Make Caramelized Shallot and Mushroom Omelet
- Heat olive oil in skillet. Add shallots and cook at medium heat until starting to caramelize. Add mushrooms and continue cooking until all mushroom liquid had evaporated.
- Beat eggs together lightly and add to skillet. As eggs set, push to center so that liquid can flow to edges of skillet to cook. When bottom is set and top is still liquid looking, sprinkle on seasonings and cheese. Turn off heat and cover pan until cheese melts (top will have set by then, too).
- Slide onto plate, flipping one half over the other half. Split if making two portions.