Last Sunday I prepared an omelet for my husband that was so delicious the first thing he told me after taking a bite was: “I’d pay for this. I would pay money for this omelet.” 

Now, I’ve been making omelets for my husband for a while now, and I haven’t before received that level of praise for one. I’m going to bet here that a good part of it is that I catered to his tastes by using mushrooms. Although, I have cooked mushroom omelets before and not gotten that compliment – even with morels that we gathered ourselves!

This omelet may also have benefited from a change of eggs. We recently started buying local “backyard” eggs. They vary quite a bit in size, but seem more vibrant in color and flavor. I don’t love them very much for my boiled eggs, because they don’t peel very well, but in omelets, they do very well. 

In fact, the omelet I made had almost all the ingredients coming from the same place – Old Fashioned Fruit and Veg on Broadway. The eggs came from there, as well as the smoked mozzarella-style cheese, and, the star ingredient, marinated mushrooms. It was just the butter that did not come from there. 

And the omelet pan, of course. 

My idea was to make a mushroom pizza omelet, and I started by dicing up some marinated mushrooms – reserving a few slices for the garnish. I also shredded some of the cheese, because my style of omelet cooking requires everything is prepped beforehand. Ambrose suggested I let the mushrooms sit on paper towels so that they wouldn’t be soggy and ruin the omelet. 

Mushrooms getting dry and cheese, ready to go.

I prep the eggs by giving them a whirl in the Ninja blender with a dash of salt and potassium salt. The omelet pan gets a pat of butter and medium heat until it melts. Then, and I only discovered this recently, when I’m ready to start cooking, raise the temp to high and wait about 20 seconds – then add the eggs. Allowing the pan more time to heat really impacts how much egg ends up sticking in the pan after. 

Once the eggs are cooked, time for the filling! 

Filling? Perhaps, in this case, I mean toppings. 

I cover the omelet pan with a pot top to allow the residual heat from the turned off burner to melt the cheese. 

Nice and melty!

Then it’s time to roll the omelet up and slide it out of the pan and onto the plate. This one rolled really nicely. Then some more cheese, the garnish mushroom slices, and a hit with the torch to melt the cheese just right. 
The cheese looks like it should be on a pizza! 

So I’ve set a new bar for omelets. 
Challenge accepted!

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