Old-Fashioned Omelet

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by Chef Gordon Hamersley Old-fashioned open-face omelet with morels, garlic and green onions

Yield: Makes 4 entrée servings

Ingredients

  • 1 tablespoon butter
  • 3 tablespoons oil
  • 6 ounces morel mushrooms
  • salt
  • pepper
  • 2 cloves garlic minced
  • 3 green onions cut into thin rounds
  • 3 - 4 dandelion greens washed, dried and minced
  • 1 teaspoon fresh thyme chopped
  • 12 eggs
  • 3 ounces Gruyere cheese grated
  • 1 tablespoon parmesan cheese grated
  • 1 tablespoon parsley chopped

Directions

  1. Heat the butter and 1 tablespoon of oil in a large sauté pan until the butter stops bubbling. Add the morels, salt and pepper and cook over moderate heat for 2 to 3 minutes, stirring. Add the garlic and continue to cook for 2 minutes. Finally, add the green onions, dandelion greens and thyme. Continue to cook until the mixture is tender, about 3 more minutes. Reserve.
  2. Beat the eggs together with a fork or whisk.
  3. Clean and season a large cast-iron sauté pan or use a non-stick sauté pan. Heat the remaining oil until very hot and almost smoking.
  4. Combine the morel mixture with the eggs. Add the eggs to the pan and stir with a rubber spatula. Allow the eggs to set and form a crust on the bottom. Add the Gruyere cheese in an even layer over the eggs. Place the pan in a preheated 325-degree oven and cook for about 12 minutes, or until the eggs are set.
  5. Remove the pan from the oven. Release the eggs from the side of the pan by running the tip of a metal spatula around the outside of the pan. Invert the omelet onto a serving platter. Sprinkle with parmesan and parsley.
  6. Cut into wedges and serve with a green salad.

Tips/Techniques

This segment appears in show #2702. Recipe courtesy of Gordon Hamersley © 2002 Gordon Hamersley
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