Old-fashioned open-face omelet with morels, garlic and green onions
Makes 4 entrée servings
- 1 tablespoon butter
- 3 tablespoons oil
- 6 ounces morel mushrooms
- 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
- 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.
- Beat the eggs together with a fork or whisk.
- 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.
- 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.
- 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.
- Cut into wedges and serve with a green salad.
This segment appears in show #2702.
Recipe courtesy of Gordon Hamersley
© 2002 Gordon Hamersley