Recipes
Leek and Mushroom Omelet
Position | : | Flat |
Selector | : | Griddle |
Plates | : | Griddle |
Serves | : | Makes 2 omelets |
Ingredients
•1 cup mushrooms (about 4 ounces), sliced
•1 tablespoons butter
•1 tablespoon olive oil
•1 large leek, thinly sliced (white and pale green parts only)
•½ teaspoon dried thyme, crumbled
•6 eggs
•3 teaspoons chopped fresh rosemary or 1 ½ teaspoons dried, crumbled
•½ cup diced, red bell pepper
•½ cup grated provolone or Italian Fontina cheese
•Fresh rosemary sprigs
Directions
Preheat the griddle to 375°F. Melt butter on the lower griddle, add leek and pepper to the lower griddle plate, sauté for 3 minutes. After 3 minutes add 1 teaspoon butter to upper griddle plate, add mushrooms and sauté until vegetables are golden brown, you will need to add about 1 teaspoon of olive oil over vegetable during cooking. Sauté vegetables for about 6 minutes, season to taste with salt and pepper. Move mushrooms to center of upper griddle. Transfer the leek and peppers to a plate to cool. Whisk 3 eggs add 1 ½ teaspoons chopped rosemary and thyme in small bowl. Season with salt and pepper. Stir in half of leek mixture. Add 1 teaspoon butter to lower griddle plate. Starting on the left side of the griddle carefully pour the beaten egg mixture, keeping a spatula in your hand move the egg mixture away from the drip cups. Cook the egg mixture until the bottom is light brown and the top is set. Arrange ½ of the mushrooms and ½ of the cheese on top of eggs. Fold the omelet over and place on a plate to serve. Repeat steps 3, 4 and 5 for remaining eggs.
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1/25/2010 1:53:46 PM |