Asparagus, Mushroom & Tomato Omelet

Since we are sheltering-in-place I decided to master making an omelet.  I've discovered that they are not as scary as I remember!  Patience is key as you really want the bottom to be golden brown and the eggs cooked through.  If I can do it, so can you!  Give it a try.

1 Tbsp Olive Oil
1 Tbsp Butter - Plus a Little Extra
6 Mushrooms - Sliced
6 Asparagus Stalks - Cut in 1 inch Pieces
1 Tbsp Chopped  Shallot
1 Clove Garlic - Crushed
6 Grape Tomatoes - Quartered
2 Tbsp Chopped Basil
4 Eggs
2 Tbsp Goat Cheese Crumbles
2 Tbsp Grated Parmesan Cheese
Kosher Salt
Fresh Ground Pepper

In an 10 inch non-stick skillet melt the 1 Tbsp of butter with the olive oil.  Add the mushrooms and stir to coat the mushrooms in the butter and olive oil mixture.  Let saute about 5 minutes, stirring occasionally.  Add the asparagus, shallot and garlic and cook for another 5 minutes or so.  Add the tomatoes and 1 Tbsp of the basil.  Cook for another minute and then transfer the mixture to a plate.

 In a small/medium size bowl,  crack in two eggs and a good pinch of salt.  Whisk the eggs until blended and a little frothy. 

Wipe out the skillet and heat just enough butter in the skillet to lightly coat the bottom of the skillet over medium heat. Pour the eggs into the skillet.  Using a rubber spatula, lift the sides of the omelet a bit to let some of the runny egg mixture to hit the pan.  Cook about 2 minutes, or until the eggs are just slightly shiny on top.  Add 1 Tbsp goat cheese grumbles, 1 Tbsp of parmesan cheese and a good grind of pepper.  Let the eggs cook another minute and then add half of the mushroom, asparagus and tomato mixture on one side of the egg mixture.  Using the spatula carefully lift the edge to see if the bottom is lightly golden brown.  Once it is, carefully fold the egg mixture over onto the filling.  Slide the omelet out of the pan onto a plate to serve.  Place in a slightly warm oven while you cook the other omelet.

Add another little bit of butter to the pan.  Crack the remaining eggs into the bowl, and repeat the steps above.  After the second omelet is done, garnish both omelets with the remaining chopped basil and a few grinds of pepper.

Serves 2

If making these for breakfast I would serve with potatoes and bacon or sausage.  For brunch add a fresh salad and bacon or sausage.