Northwest Omelet Recipe

Time30m

Serves2

foraged mushrooms, seasonal squash, carmelized onions, choice of potato rosti or fruit

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Ingredients

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1
Prepare the Vegetables
In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the foraged mushrooms, seasonal squash, and carmelized onions. Cook for about 5-7 minutes until the vegetables are tender. Season with salt and pepper. Remove from heat and set aside.
2
Whisk the Eggs
In a bowl, whisk together the eggs with a pinch of salt and pepper until well combined.
3
Cook the Omelet
In the same skillet, add another tablespoon of butter and heat over medium-low heat. Pour in the whisked eggs and let them cook undisturbed for about 2-3 minutes, or until the edges start to set.
4
Add the Filling
Once the eggs are mostly set, add the prepared vegetable mixture on one half of the omelet. Carefully fold the other half over the filling and cook for an additional 2 minutes, or until the eggs are fully cooked and the filling is warm.
5
Serve
Slide the omelet onto a plate and serve immediately, optionally with a side of potato rosti or fresh fruit.