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omelette. don’t underestimate the deliciousness of a well cooked omelette for lunch or dinner. on a mission to use what i have on-hand, it was time to grab those shiitakes i bought from the carney at the farmers market last saturday. 
eggs, check, parm cheese, check, a shallot, fab. enough good items to make a quick and scrumptious dinner. i go against the julia method of omelette making. i disagree with the high heat, i do it on medium to med-high heat and slow(er), & no, it’s not dry & leathery. i don’t like a browned or overcooked omelette, so, my way suits me just fine. & yes, i have watched her omelette making skills from her cooking show and all i got was hideously large scratches on my brand new red skillet (watch & you’ll see why). a skillet i went out & bought, because, in that episode, she told me what kind (no stick) and size (7 ½”) i should buy.
a plain omelette is good. an omelette with parm cheese is damn good. an omelette with parsley is super good. what you’ve got on hand makes the best omelette. don’t stress it. use what you’ve got. here’s what i did; roughly chop the shiitakes, put the skillet on high and blend 1 tablespoon olive oil and a small pat of butter until bubbly. add the shiitakes, add the thinly sliced shallot & sauté. finish with a splash of white wine. be sure and cook for 3 minutes to get rid of the alcohol. set aside and wipe out the skillet. beat two eggs with 1 teaspoon of water (just do it), put the skillet on medium to medium high heat, add butter and when it foams & before it browns, add the beaten eggs, tilt the skillet until the egg coats the bottom of the pan. gently pull the sides and let unset egg flow to the skillet. 
turn off heat when the omelette is almost set. grate parm cheese over egg, add mushrooms and fold over. the omelet will continue to cook and will not be runny. trust me.
eggs, check, parm cheese, check, a shallot, fab. enough good items to make a quick and scrumptious dinner. i go against the julia method of omelette making. i disagree with the high heat, i do it on medium to med-high heat and slow(er), & no, it’s not dry & leathery. i don’t like a browned or overcooked omelette, so, my way suits me just fine. & yes, i have watched her omelette making skills from her cooking show and all i got was hideously large scratches on my brand new red skillet (watch & you’ll see why). a skillet i went out & bought, because, in that episode, she told me what kind (no stick) and size (7 ½”) i should buy.
a plain omelette is good. an omelette with parm cheese is damn good. an omelette with parsley is super good. what you’ve got on hand makes the best omelette. don’t stress it. use what you’ve got. here’s what i did; roughly chop the shiitakes, put the skillet on high and blend 1 tablespoon olive oil and a small pat of butter until bubbly. add the shiitakes, add the thinly sliced shallot & sauté. finish with a splash of white wine. be sure and cook for 3 minutes to get rid of the alcohol. set aside and wipe out the skillet. beat two eggs with 1 teaspoon of water (just do it), put the skillet on medium to medium high heat, add butter and when it foams & before it browns, add the beaten eggs, tilt the skillet until the egg coats the bottom of the pan. gently pull the sides and let unset egg flow to the skillet. 
turn off heat when the omelette is almost set. grate parm cheese over egg, add mushrooms and fold over. the omelet will continue to cook and will not be runny. trust me.
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