Veggie Omelet

Cajun French:  l’omlette (l’om-let)  –  Omelet

 

Making breakfast special is a great way to start the day.  How about a double mushroom omelet – mushrooms on the inside and mushrooms for garnish?  We had both  baby portabella mushrooms and button mushrooms and decided to use both in different ways.  Adding peppers, onions, and garlic gave this omelet a special flavor.  

Mais C’est Bon!

Enjoy!! 

2 servings

Ingredients:

• 12 sm baby portabella mushrooms, quartered
• 1 cup sliced mixed sweet peppers
• 1 jalapeno pepper, seeded and sliced thin
• 6 lg button mushrooms, sliced thin
• 1 sm onion, sliced thin
• 4 cloves garlic, sliced thin
• 4 eggs
• Salt and Cajun seasoning to taste
• Olive oil

Heat 1 Tbl olive oil in heavy skillet to medium high.  Sauté quartered portabella mushrooms until brown.  Season to taste with salt.  Remove, place in bowl and set aside.

In the same skillet, heat 1 Tbl olive oil to medium high.  Sauté button mushrooms 1-2 minutes; add garlic and onion sauté for an additional 1-2 minutes; add peppers and sauté until peppers are tender.  Season to taste with salt.  Place veggies in bowl and set aside.

Per Omelet:

Beat two eggs and season to taste with salt and Cajun seasoning. 

Heat greased griddle to medium.

Pour beaten eggs on griddle and reduce heat to low.

Once eggs are set, place half the mixed veggies on one side of the egg.

Fold opposite side of egg (without veggies) over veggies.

Cook to your preference.

Plate and garnish with the sautéed button mushrooms.

We served the omelet with fried green tomatoes with Remoulade sauce.