Wednesday, January 11, 2017

caramelized onion and mushroom omelet

I'm traveling on a work trip this week and really thought I would be able to finish my december book, small great things by jodi picoult, in time for the monthly book club link up yesterday! go figure, I finished the book about 24 hours too late so my recap will have to wait until next month. luckily, I have something else for you up my sleeve and it just so happens to be a yummy and healthy breakfast which is the perfect balance of comfort food for cold january mornings and that "new year, new you" mentality!

over holiday break, we had a couples date with some friends over at the new tupelo honey cafe for brunch. stephen ordered the debutante omelet, tupelo honey's self-proclaimed "daintiest" omelet. the debutante came with basil, havarti and caramelized onions and was really good. stephen got a few laughs from the guys for ordering a dainty omelet, but I'm so glad he did - because the next weekend, we decided to recreate it at home! I've always liked eggs, but lately, I have been on a major egg kick. I've been routinely going to morning spin classes on the weekends, and afterward, I crave starbucks and eggs. eggs are so filling and are full of nutrients, like high quality protein, vitamin B2, selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper {source}. this caramelized onion and mushroom omelet is the best kind of healthy, yet indulgent-feeling, weekend breakfast.

this picture makes my mouth water...

ingredients (makes two large omelets):

-5 eggs
-splash of milk
-salt and pepper
-feta cheese
-1/2 lb. sliced mushrooms
-1/2 of a small onion, sliced in thin rings


1. caramelizing the onions and mushrooms takes about 20-30 minutes, so definitely start with this step. wash the mushrooms and slice the onions. saute them on low with butter in a covered saucepan, until they are brown and soft.

2. in the meantime, scramble the eggs in a bowl and add a splash of milk and salt and pepper. set aside until the onions and mushrooms are ready.

3. pour the egg batter into a saucepan and allow the mix to get bubbly and somewhat firm. add the mushroom mixture and the cheese on top of half of the eggs.

4. let the eggs firm up a bit longer, and then flip the naked side of the eggs on top of the mushroom mixture like you would for an omelet.

5. ensure everything is stable, before flipping again to seal for a minute or two still in the pan.

6. to be truly southern, serve with a side of salt and peppered tomatoes and enjoy!