Tuesday, July 30, 2013

Gouda, Asparagus, and Mushroom Omelet (S)

Gouda, Asparagus, and Mushroom Omelet, is INCREDIBLE!!
Probably not something for the whole family, but for two, it is the greatest breakfast you could make!

The recipe calls for morel mushrooms.  That's what really makes this dish on the expensive side, but there may be some people out there that are wonderful mushroom hunters and have them growing in the woods behind their house or you can substitute another mushroom. However, morel mushrooms  are unlike anything you have ever tasted! I hear they are rather rare, which would make sense because they are slightly, *cough* expensive. We found them at our local mushroom farm.
The cheese we used was Gouda, which is so creamy and added a wonderful touch to this omelet.

We don't have many pictures because it was rather complicated and you had to get things done quickly.
Basically, you make a wonderful egg omelet, then top it with butter sauteed morel mushrooms and asparagus. You put some sliced of Gouda on top and set them in the broiler just until the cheese is melted.

Oh my!
I cannot describe the taste in words. It is heavenly.  I could eat this any day. You just want to savor and hang onto every bite.


This is a highly (HIGHLY) recommended recipe for all cheese lovers.
Here it is:
Gouda, Asparagus, and Mushroom Omelet
Makes 2 Servings
4 medium-size, fresh morel mushrooms (you could use regular mushrooms to make it more affordable)
3 spears jumbo asparagus
4 eggs
2 Tbsp. Sour Cream
Salt and Pepper to taste
4 tsp. of coconut oil
2 teaspoons unsalted butter, divided
4 thin slices Gouda cheese, 1/2 ounce each
Preheat the oven to broil.
Clean the mushrooms and cut into 1/4 inch rings (strips if using shitakes or portobellos).  Trim the asparagus, peel the bottom 4 inches, and cut thinly on the bias.  In a medium bowl, whisk together the eggs, sour cream, salt, and pepper (makes about 1 cup).
In a nonstick skillet, heat 2 tsp. of coconut oil over medium-high heat.  Sauté the mushrooms until fully cooked, about 2 minutes.  Season with salt and pepper; set aside.  Repeat the process with the asparagus.  Set aside.
In a 8" nonstick omelet pan, melt 1 tsp. of the butter over medium-high heat.  Add half of the egg mixture.  Using a rubber spatula, lift the cooked egg at the edges, tilting the pan so the uncooked egg flows to the exposed pan surface.  Cook until the eggs are set but still shiny. Remove from the heat.  Spoon half of the vegetables onto one half of the cooked eggs.  Flip the uncovered half over the vegetables.  Roll onto a small baking pan.  Repeat with the remaining egg mixture and vegetables.
When both servings have cooked, place two thin slices of chees on top of each omelet.  Place the pan under the broiler until the cheese is just melted.  Serve immediately.