This morning I decided to have a healthy omelette for breakfast. I’ve been wanting to try this recipe I found on the Williams-Sonoma website for a while. I made a few changes; using olive oil, instead of avocado oil, and using button mushrooms, instead of cremini and king oyster. The omelette is thinner than the traditional one, almost crepe-like in thickness. You can taste the buttery avocado, the sweet caramelized onion and the savory mushrooms. This is truly a satisfying breakfast, especially when one is trying to reduce the refined carbs in the diet!
- Organic extra-virgin olive oil
- 1 onion thinly sliced
- 2 tablespoons water
- Sea salt
- Freshly ground pepper
- 8 ounces mushrooms, thinly sliced
- 4 organic eggs
- 2 tablespoons chives, thinly sliced
- 1 avocado, peeled, pitted and thinly sliced
- Heat 1 tablespoon oil over medium-high heat in a 9-inch nonstick frying pan. Add onions and cook, stirring occasionally, until “caramelized” brown, about 8 minutes. Season with salt and pepper. Transfer to a bowl.
- Add another 1 tablespoon oil to the pan and heat over medium-high heat. Add mushrooms and sautéed until brown, stirring occasionally for about 8 minutes. Add salt and pepper to taste. Transfer to a bowl. Wipe out the pan with a paper towel.
- In a medium bowl, whisk together the eggs, water and chives. Add salt and pepper. Heat 1 tablespoon oil in the pan over medium heat. Add half of the egg mixture. Using a spatula, push the eggs towards the center and swirl pan to evenly distribute the uncooked egg. Cook for 1 minute. Add half the onions and mushrooms to the center of the omelette. Then add half the avocado on top, space evenly. Cook until the eggs are set, about 1 minute. Fold the sides of the omelette towards the center and gently slide off pan onto a plate. Repeat, making the second omelette. Serves 2.