Omelet

Oyster Mushroom Omelet

A great omelet needs a recipe, but skill is also a big part of it. In our experience, a properly seasoned cast iron skillet is the only acceptable cooking utensil. They are much more reliably non-stick than Teflon and there is no organic halogen (as in teflon and DDT). Omelets are cooked one at a time and I prefer several one-egg omelets to one large omelet. The following is for one omelet, multiply the mushrooms, lemon, onions and peppers times the number of omelets – of course you will want to do all of the chopping and marinading first.

1 Heaping Tbs. Oyster mushrooms, chopped

¼ tsp. Lemon juice

1 Heaping Tbs. Onions, chopped

1 Heaping Tbs. Bell peppers, ripe (red, yellow or orange) chopped

1 Egg

1 Tbs. Water

salt and fresh-ground black pepper to taste

¾ Tbs. Butter

Marinade the mushrooms in the lemon juice for 10 to 20 minutes. Put the egg in a small bowl, add the water, salt and black pepper, beat until smooth with a whisk. Heat an 8 inch skillet, add the butter. When it begins to bubble, pour in the whisked egg, so that the bottom of the skillet is covered. Sprinkle the onions and the marinaded mushrooms on one half of the egg. After a short time, the bottom of the omelet will be firm, fold the half with no mushrooms and onions over the side with them. Continue to cook until the entire omelet is firm. Place on a warm plate, cover with the bell peppers and serve with catsup, or your favorite sauce. RHK.