Wild Mushroom and Brie Omelette
- 1 oz clarified butter
- 2 TBL mushroos, button, sliced 1/4"
- 2 TBL portobello mushrooms, sliced 1/4" x 2"
- 1/4 cup Julienne Spinach, 1/8"
- Eggs, whipped
- 3 slices (1 oz. wt.) Brie cheese
Heat butter in omelette pan. Add all ingredients except for the egg mixture and saute for about one minute or until begetables are tender.
Add eggs to omelette pan and stir to incorporate ingredients with egg mixture. Let cook undistrubred for about 20-30 seconds, then using a rubber spatula, lift the edge of the egg away from the pan to allow the liquid (un-cooked egg) to flow underneath. Repeat this on the opposite side until the egg is firm enough to flip.
Flip the omelette over to second side and saute for 30 seconds or until eggs are "set" and no liquid is visible.
Place cheese on unfolded omelette and place under broiler or in the oven to melt.