Morel Mushroom Omelet
1 oz. clarified butter
2 eggs whisked with 1 tablespoon water
6 each morel mushrooms – washed and quartered
1 Roma tomato – small diced (seeds and skin removed)
1 oz. crumbled goat cheese, Chevre
1 scallion – julienne (substitute wild leeks if available)
1. Preheat nonstick fry pan and add clarified butter
2. Add morels and sauté for approx. 2-3 minutes until soft and lightly browned. Season with salt and pepper
3. Add eggs and reduce heat to medium to prevent omelet from browning. Stir to incorporate ingredients evenly. Let eggs set slightly and add scallions + half of tomato.
4. Flip omelet over once eggs are firm enough to hold shape. Add remaining tomato + goat cheese to the center of omelet and fold over. Once eggs are cooked through, transfer to a plate.
1 oz. clarified butter
2 eggs whisked with 1 tablespoon water
6 each morel mushrooms – washed and quartered
1 Roma tomato – small diced (seeds and skin removed)
1 oz. crumbled goat cheese, Chevre
1 scallion – julienne (substitute wild leeks if available)
1. Preheat nonstick fry pan and add clarified butter
2. Add morels and sauté for approx. 2-3 minutes until soft and lightly browned. Season with salt and pepper
3. Add eggs and reduce heat to medium to prevent omelet from browning. Stir to incorporate ingredients evenly. Let eggs set slightly and add scallions + half of tomato.
4. Flip omelet over once eggs are firm enough to hold shape. Add remaining tomato + goat cheese to the center of omelet and fold over. Once eggs are cooked through, transfer to a plate.
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