Created by jclawson
, Thursday, 02 December 2010
Try as I might, I simply can’t flip an omelet the way it's done at fancy restaurants. So I get the same effect by making a layered omelet. If you don’t like my mushroom filling, use your own favorite filling, such as salsa, jam, sauteed ham and onions, and so on. Use an 8-inch or 10-inch skillet to make your omelet, but avoid using a 12-inch skillet, which would make it too thin.
8-ounce package sliced mushrooms
3 pats butter, divided
3-ounce package herbed cream cheese
2 to 3 scallions, sliced
2 tablespoons water
In a nonstick skillet, saute the mushrooms in one pat of butter until they are tender and the excess liquid has boiled away. Cut the cream cheese into cubes and add it with the scallions into the mushroom mixture over very low heat just until the cheese melts. Pour the mixture into a bowl and set aside. Wipe out the skillet with a paper towel. In a separate bowl, whisk together the eggs, water, salt, and pepper. Melt a second pat of butter in the nonstick skillet and pour in half the egg mixture. Cook over low heat until the egg layer is set, then slide it out of the skillet and onto a warmed platter. Cover with the filling as the other half of the egg mixture cooks in the third pat of butter. Slide the second layer of egg out of the pan and on top of the filling. Slice into four wedges. Complete the meal with cinnamon toast and citrus wedges.