Garden Omelette Recipe

Prepare onions

Heat a medium nonstick or stainless pan over low-medium heat. Add 1 tbsp butter and 1 tsp olive oil. Add the thinly sliced half onion and a pinch (about 1/8 tsp) of salt. Cook, stirring occasionally, 18–25 minutes until deep golden and soft, reducing heat as needed to avoid burning. When caramelized, remove half of the onions (about 1/2 cup) to a small bowl to use in the omelette; leave the rest in the pan for potatoes.

Cook potatoes

Increase heat to medium. Add diced potatoes to the same pan with the remaining onions, add 1 tbsp olive oil (if pan is dry) and 1 tbsp butter. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Cook, stirring and turning frequently, 10–12 minutes until potatoes are golden and tender when pierced. Reduce heat if potatoes begin to brown too quickly. Keep warm while you prepare the omelette.

In a separate skillet, heat 1 tsp olive oil over medium-high heat. Add maitake pieces in a single layer and sauté 3–4 minutes until edges brown. Season lightly with a pinch of salt and transfer mushrooms to a bowl. In the same skillet, add the chopped broccoli rabe and a splash of water (1–2 tbsp) if needed. Sauté 2–3 minutes until bright green and just tender. Season with a pinch of salt and combine with mushrooms; keep warm.

In a bowl, whisk together 3 eggs, 2 tbsp whole milk, 1 tsp salt and 1/4 tsp freshly ground black pepper until uniform and slightly frothy.

Heat a 9–10 inch nonstick skillet over medium heat. Add 1.5 tbsp unsalted butter and swirl to coat. When butter foams but before it browns, pour the egg mixture into the pan, tilting to distribute evenly. Let eggs set for 10–20 seconds.

Using a spatula, gently pull cooked edges toward the center as they set, allowing uncooked egg to flow to the edges. After about 1–1.5 minutes, when the surface is still slightly custardy but mostly set, arrange the mushroom and broccoli rabe mixture on one half of the omelette (about 3/4 cup), top with 1/2 cup caramelized onions (reserved), 2 tbsp crumbled feta, and snipped 1 tbsp chives. Dot with two tablespoons crème fraîche in small spoonfuls and add avocado slices on top of the filling.

Fold the empty half of the omelette over the filling and let cook 30–45 seconds to finish. Tilt the pan and, if desired, run the spatula under the omelette and slide it onto a plate, seam-side down. Keep warm.

Toast 2 slices of sourdough levain. Place omelette on plate alongside the potatoes and remaining caramelized onions. Arrange toast on the side. Garnish omelette with extra snipped chives, a light sprinkle of black pepper and a lemon wedge on the plate if desired. Serve immediately.