Omelet with Shitakes & Goat Cheese
I don't typically go for the cheese and egg combo. It took a lot of omelets for me to discover this, for some reason. But the other day, I stirred some of that Lake Erie Creamery chevre into my scrambled eggs and I thought "hm, maybe there's something to this cheese and egg thing." This omelet is made with entirely local ingredients. Well, to be true, I used olive oil to brush my pan, but I could have used some of my Amish butter or some rendered bacon fat. Once again, I know the prevailing school of thought is that eggs should be only slightly cooked, and while I agree with that as far as yolks are concerned, I just like my omelets overcooked. Call me crazy - you can cook yours however you like.
Omelet with Shitakes & Goat Cheese - serves 1
Olive oil, butter, or bacon fat
3 ounces shitake mushrooms, stems removed and tops slivered
3 medium eggs, or 2 large eggs, whisked lightly
1 ounce Chevre (soft, fresh goat cheese)
Salt & Pepper
Snipped chives
Heat a small nonstick skillet over medium-high heat and add a pinch of olive oil. Add your mushrooms and saute until they are soft and tasty; season with salt and pepper. Remove the mushrooms to a bowl and set aside. Wipe your pan with a paper towel and return to the heat. Add a pinch more fat and pour your eggs in. Swirl the pan, tipping it so that uncooked egg parts run to the edges. Lift the cooked edges to let the uncooked bits run under. Cook to desired doneness - maybe still jiggle in the center (shiver). Then add the mushrooms back to the pan, only putting them on half of the eggs. Crumble the goat cheese over the mushrooms, sprinkle with salt and freshly cracked pepper, and fold the omelet in half. I like to leave it in the pan just moment or two, to let the cheese melt slightly. Top with the chives and serve. Maybe with toast or fruit.
Local sources for this recipe: these eggs came from my CSA, but there are loads of good local eggs available at area Farmer's Markets, Weiland's, and Whole Foods. Shitake Mushrooms from Toby Run Mushrooms at the North Market Farmer's Market, Lake Erie Creamery Chevre is available in Columbus from Curds & Whey in the North Market. Snipped chives came from my garden!
