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Wild Mushroom Egg White Omelette

conestoga-farms-recipe-Wild Mushroom Egg White Omelette
Breakfast

Wild Mushroom Egg White Omelette

Courtesy of Afrime Pristine, Cheese Boutique
Try this rock n roll omelette with Mushroom and Cheese. Mushroom and Cheese are a great source of protein, and for vegetarians and keto-friendly people, this recipe is just perfect! It is easy, delicious and impactful.
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Cook Time 12 minutes
Course Breakfast
Servings 1

Ingredients
  

  • 2 farm fresh Conestoga eggs
  • A good size handful of mixed wild mushrooms roughly chopped I used equal parts, cremini, shitake and enoki. When you are buying your mushrooms, see what is nice and fresh for this recipe
  • 50 gr grated good quality Canadian white cheddar
  • 1 shallot finely chopped
  • A few drizzles of olive oil
  • 3 tbsp of grass-fed salted butter
  • Tiny handful of finely chopped chives
  • Salt and pepper
  • Toasted focaccia bread optional

Instructions
 

  • Crack and beat the eggs in a mixing bowl and whisk until the yolks and whites are evenly incorporated
  • Add salt and pepper to the egg mixture, then put to the side
  • In a medium sized non stick pan, warm and melt 1/2 of the butter and add the olive oil and set to medium high heat
  • Add shallots and cook for about 2 minutes or until softened
  • Add mixed mushrooms and season with salt and pepper and gently incorporate into shallots
  • Cook for another 3-4 minutes or so. The mushrooms should be soft and roasted on all sides
  • Once mushrooms are cooked, put them on a small plate and put to the side.
  • In the same medium sized non stick pan, set to medium heat and add remaining butter and melt coating the entire surface area of the pan.
  • Add egg mixture to the pan and tilt it to spread the eggs evenly
  • While cooking, gently lift the edges to let the uncooked eggs run under. (This will give you a nice and even surface area of cooked eggs
  • Once the sides are cooked (around 2-3 minutes) add mushrooms on half of the omelette and top with grated cheddar and garnish with chives
  • Lift the omelette by sliding a spatula under the opposite side and fold over gently covering the mushrooms and cheese
  • Turn off heat but let the omelette rest in the pan for 1-2 minutes or until the cheese melts. Enjoy with toasted focaccia if you like.

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