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Egg Tuesday – Mushroom and caramelized onion omelet

February 16, 2010

As the spokesperson for the incredible edible egg and America’s egg farmers I blog about cooking eggs every Tuesday.

I think the reason I never get tired of omelets is the same reason I love pizza; the topping possibilities are endless! I always open the refrigerator and make an omelet out of whatever we have but sometimes I like to take a little time to build my cold pantry. By spending 30 minutes on the weekend preparing a few incredible ingredients I am then ready for a last minute, quick, amazing omelet or egg dish anytime with almost no effort.Today’s ingredients are caramelized onions and roasted mushrooms. Caramelized onions sound like a big deal but they are one of the simplest, least expensive and tastiest ways to stock your refrigerator. Slice the onions thin and cook them with a little olive oil and butter over the lowest heat for about thirty minutes (stirring occasionally). The sharp firm onions become soft and sweet with a creamy texture and deep, rich roasted onion flavor. The mushrooms like med-high heat and a touch of olive oil You can sear them like a steak for about ten minutes and then turn the heat down to low for a couple more minutes (stir them occasionally). Both of these ingredients will hold nicely for several days in your refrigerator. You can use them for scrambles, omelets, frittatas, sandwiches, anything!

The basics of omelet making never change. Med-low heat, a touch of butter, and a non stick pan are the tools of perfection. Two eggs whisked with about a TB of water to keep them light and fluffy. A pinch of salt brings out the best flavor of the egg.

In this omelet I am using fontina cheese. It melts quickly and has a mild, rich cow’s milk flavor that goes beautifully with the earthy flavor of the mushrooms and the sweetness of the onions. You can use any cheese you have on hand as well.

Use your scrapper to “paint” the bottom of the pan allowing more of the wet egg to fill the space you created. Each time you drag the scrapper across the bottom of the pan your create light fluffily folds of tender egg. No stirring please. When you have just a touch of liquid left turn off the heat and fill your omelet. The residual heat will finish cooking the eggs. Fold the omelet over using your scraper and tilt the pan so gravity does the work for you. Once folded over you can then tip the pan and roll the omelet onto the plate. Top with herbs or spice of your liking or eat as is. Enjoy!

America’s egg farmers are searching for the next Incredible Person! You can share videos of you and/or your child’s extraordinary mind/body talents and skills on The winner will have a chance to appear in an incredible edible egg ad along with other great prizes, including a year’s supply of eggs and a donation of 10,000 eggs to the winner’s local food bank of choice! On top of that, America’s egg farmers will match every video uploaded by donating one egg to Feeding America!
Eat Well, Enjoy life, Be happy

4 Comments leave one →
  1. February 16, 2010 3:47 pm

    I love “Egg Tuesday”! So nice seeing you again in front of LUDO Fest (aka Street Food Fest) on Saturday!

    When I find those photos of you cooking for residents at Alexandria House (2 or 3 years ago?), I’ll send them off to you.


    • Jeffrey Saad permalink
      February 18, 2010 11:39 pm

      Hello Jo! So great to see you and meet your friends! Thank you for the support. Keep in touch! Best, Jeffrey 🙂

  2. February 16, 2010 10:21 pm

    This would be good with gruyere too. Thanks for the omelet making tips!

    • Jeffrey Saad permalink
      February 18, 2010 11:38 pm

      Hello duodishes, absolutely! Thanks for checking it out. Eat something great and have an awesome day, best, Jeffrey 🙂

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