Classic Egg Omelet Recipe
three silky eggs, sautéd Maitake mushrooms, onion and white cheddar with toasted house bread served with bistro potatoes (add bacon +5)
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Ingredients
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Omelet
Bistro Potatoes
Optional Add-on
Toast
Method
Preparing Bistro Potatoes
- 1
- 2
- 3
Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and crispy.
Making the Omelet
- 4
Sauté the Vegetables
In a skillet over medium heat, melt 1 tablespoon of butter. Add the sliced onions and sauté until translucent.
- 5
- 6
Cook the Omelet
In a bowl, whisk the eggs until smooth. In the same skillet, melt the remaining tablespoon of butter over medium-low heat.
- 7
Pour in the eggs and let them cook undisturbed for a minute. Once the edges start to set, gently lift them with a spatula, allowing the uncooked egg to flow underneath.
- 8
When the eggs are nearly set, sprinkle the sautéed vegetables and white cheddar cheese on one half of the omelet. Fold the other half over the filling.
- 9
Cook for an additional minute until the cheese melts and the omelet is cooked through.
Serving
- 10
Serve
Serve the omelet with toasted bread (buttered) and the bistro potatoes on the side. If desired, add crispy bacon on top for an extra charge.