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34
Omelet with Mushrooms & Ricotta | Makes 3 serving
4 ounces button mushrooms
Kosher salt, freshly ground
pepper
4 ounces fresh ricotta or cream
cheese (about ½ cup)
¼ ounce Parmesan, finely
grated (about ¼ cup)
6 large eggs
1. Finely chop the mushrooms. Add
mushrooms to skillet, season with
salt and pepper, and increase
heat to medium-high. Cook until
browned, about
2. 5 minutes. Use a slotted spoon to
transfer to a small bowl. Add ricotta
and Parmesan to mushrooms and
stir well to combine; season with salt
and pepper.
3. Lightly butter omelet tray. Break
eggs into a separate bowl and blend.
Pour half of egg mixture into omelet
tray and cook accordingly. Cook the
remain half. Place cooked omelet
on to a plate, top with mushroom
mixture. Using spatula, fold one side
RECIPES
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