Eggs are my FAVORITE.
Dave always makes fun of me because in an ideal world, I would eat eggs every breakfast and every dinner.
While Dave was away last week, my Mom and I got into a package of Portobello Mushrooms. This has been our tradition; when Dave isn’t around… we eat mushrooms. It’s one of the only foods he won’t touch, and we love ’em! I had bought a family-pack of Port’s at Wegmans to make Mushroom Burgers and we had one leftover. What to do with it? Make it with eggs!
This turned out to be my absolute best Omelette I’ve ever made. It was a great combination of flavors and textures, and I’ve finally learned to be patient and not burn the crap out of the bottom. It’s sooo worth the wait.
Portobello Omelette (with Onion, Broccoli, and Avocado)
a Recipe by: It’s Good to be the Cook
1 teaspoon Light Butter
1/2 Portobello Mushroom, washed, patted dry, and chopped
1/4 Onion, sliced thin
2 Egg Whites
1/2 cup Broccoli, chopped
1/2 Avocado, cubed
1/4 cup Shredded Reduced Fat Sharp Cheddar Cheese
Sea Salt, Black Pepper
1. Heat light butter in a medium-sized pan. Add mushrooms and onion. Saute over medium heat until the onions are translucent (I did it for about 4-5 minutes or so).
2. Scramble the egg and 2 egg whites in a bowl. Add a Tablespoon of water. Using water instead of milk will keep the eggs nice and fluffy. Pour the scrambled eggs over the mushrooms and onions. Add the broccoli.
3. Keep on medium heat and let cook until the bottom has solidified. Add a sprinkle of salt and pepper. You can also swirl the pan around to re-arrange the uncooked egg more evenly. Put a lid on the pan.
4. After about 3 or 4 minutes, lift up the lid. If the top layer is solidified, flip the egg if you can. If not, don’t worry about it. Add the cheese evenly and avocado piece by piece to evenly distribute. Fold the omelette with a large, flat spatula and cover again for 2-3 minutes.