Asparagus and Mushroom Omelet

Omelets aren’t just for breakfast. This elegant creation would be equally welcome as a special Sunday bruncht, an elegant lunch or a romantic, candle lit supper for two. An omelet is always welcome.

3 eggs

2 tablespoons milk

A grating of nutmeg

Salt and pepper to taste

2 or 3 spears of asparagus, depending on the size

1 tablespoon olive oil

1 tablespoon butter

2 to 3 cloves of garlic, minced

1 shallot, minced

About 1 cup of sliced mushrooms

½ cup grated Gruyere or Emmenthaler Cheese (or other good quality Swiss cheese)

2 tablespoons butter

¼ cup cream Sherry

a pinch of dry dill weed or about 1 teaspoon minced fresh

Beat the eggs together with the milk, nutmeg, salt and pepper and set aside. Trim the last inch or two off the asparagus and slice the spears into ½ thick slices on the diagonal. Drop into boiling water and as soon as the water returns to the boil, remove them and set aside.

Melt the olive oil and butter together in a heavy skillet and gently sauté garlic and shallot until pinkish and translucent but not yet browned. Add the mushrooms and continue sautéing until the mushrooms are hot through. Mushrooms are very thirsty. You may need to add a bit more olive oil and butter. Set aside.

Heat an omelet pan or heavy skillet over a moderate heat and wipe with olive oil. Pour in the beaten eggs. Using the back of a table fork, gently agitate the surface of the eggs, being careful not to disturb the bottom part that is touching the pan. You are not, after all, making scrambled eggs. When the surface of the egg is just beginning to congeal but is still quite soft, scatter the cheese, mushrooms and asparagus over the surface. Carefully fold the omelet in half and continue to cook to desired degree of doneness. Some people insist that their eggs always be cooked until they are dry while others prefer them quite moist. When ready, slide onto a plate and set aside where it will keep warm.

Melt the butter, Sherry and dill weed together and cook over a moderate heat for just a moment or two, until slightly reduced and sauce like. Pour this over the omelet. Garnish with sprigs of fresh herbs and a wedge of lemon. Serve hot. Excellent for breakfast with your favorite coffee or Tea. With a chilled, crisp, white wine like Chinon Blanc, it makes an excellent lunch or supper dish.

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Tastewells of Sonoma

is an online store offering you fine teas and herbs. We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali. You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.