Cherry Tomato Portabella Omelet Food

CHERRY TOMATO AND HERB OMELETTE

Steps:

• Combine all the ingredients, except the sour cream.
• Heat a small nonstick skillet(or omelette pan) and pour in olive oil. Swirl pan to coat with the oil.
• Heat the broiler.
• Pour half the egg mixture into the skillet and cook until set underneath, about 1-2 minutes. Lift sides of omelette with a spatula to check doneness.
• Place the pan under the broiler and cook until omelette is golden on top, about 2 minutes (watch carefully!).
• Fold omelette in half and remove to serving plate.
• Repeat with remaining mixture.
• Top each with sour cream. Garnish with parsley. Enjoy!

GRILLED PORTOBELLO OMELETTE

Steps:

• Preheat grill to medium.
• Remove stems from mushrooms and scrape gills with a spoon.
• Place 1 T cheese and 1 t each of the onion and bell pepper into each mushroom cap. Season with salt and pepper to taste.
• In a small bowl, beat eggs and egg substitute, adding salt or pepper to taste.
• Place mushroom caps on the grill and fill each with the egg mixture.
• Grill, covered, 25 minutes or until the eggs are set. Serve immediately.

ANDORRAN PORTABELLA OMELET

Steps:

• Cook shallot in 2 Tbsp butter with 1/4 teaspoons salt and 1/8 teaspoons pepper in a 10-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes.
• Stir in mushrooms and cook, stirring often, until tender, about 5 minutes. Stir in tarragon and transfer to a bowl.
• Beat eggs with 1/4 tsp salt and 1/8 tsp pepper until well combined. Heat remaining Tbsp butter in same skillet over medium-high heat until foam subsides, then add eggs and cook until underside is set, about 1 minute. With a fork, pull set eggs to center, letting uncooked eggs run underneath. Before eggs are completely set, add mushroom mixture and cheese to one half, on side away from handle. Fold other half of eggs over filling with a heatproof rubber spatula, tilting pan as you roll omelet onto a plate.