This is a delicious recipe for How To Cook a Broccoli, Shiitake Mushroom & Feta Omelette, perfect for breakfast, brunch or a wonderful dinner.
My recipe today calls for shiitake mushrooms, which I got from Harvest Barn Country Markets in Niagara-on-the-Lake, here in southern Ontario, and these mushrooms are Ontario shiitakes. So fresh and well formed that they are certain to contribute great flavor to this omelette.
The broccoli also comes from Ontario found at Harvest Barn Country Markets – nutritious, so fresh, crisp and green.
Type: Breakfast Recipe
Prep Time: 5 min
Cook Time: 10 – 12 min
Yield: 2 egg omelette
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
- 2 large eggs
- 3 large shiitake mushrooms – sliced, stems removed; save stems for other uses like soups or stocks
- 2 tsp olive oil
- sea salt & fresh ground pepper – to taste
- 1 section of broccoli – divided into small florets, saving stalks for other uses
- 2 tbsp feta cheese – roughly crumbled
- 1 tbsp milk
- 1 tsp butter
- Heat 1 tsp olive oil in a small saute pan, and saute sliced shiitake mushrooms until slightly softened, adding salt & pepper, to taste.
- Add broccoli florets to saute pan containing mushrooms when mushrooms are half way cooked, and continue to cook contents of saute pan until broccoli is softened, stirring from time to time. Then, set aside.
- Crack 2 large eggs into a small bowl, adding about 1 tbsp of milk and whisk until well mixed, and yolks are well combined with the egg whites and the mixture light yellow in color. Add sea salt and fresh ground pepper, to taste. If desired, you could add additional seasonings at this time.
- Preheat frying pan for the omelette, containing 1 tsp butter and 1 tsp olive oil, and using a brush, coat the bottom and sides of the pan with the oil and butter mixture, at medium-high heat.
- When pan is hot, reduce heat to medium and pour prepared egg mixture into the pan, turning the pan to coat the bottom of the pan evenly with egg mix. Heat should be at medium, so you don’t get a brown crust on the bottom of your omelette.
- Before eggs have a chance to solidify, using a spatula, move eggs around as you might for scrambled eggs, allowing the runny part of the mixture to fill in the empty spaces and scrape the sides to get any cooked parts of the egg mixture into the main part of the omelette.
- While the omelette is still somewhat runny, and all the spaces are filled in, with some slightly more solid portions on the bottom, arrange your toppings of mushrooms, broccoli and feta cheese on one half of the omelette circle.
- Lightly pat the toppings down and cook on low, until the egg mixture is cooked enough on the bottom to be firm enough for folding the empty half of the omelette circle over on top of the side holding the toppings.
- You will now have a half circle which can be easily moved to the center of the pan. After a few seconds, the omelette can be flipped over onto the other side to ensure that half is also cooked enough. At this time, I cover the pan for a few seconds to allow the omelette to cook to perfection.
- The omelette is now ready to be garnished with a few sprigs of parsley, and served – piping hot, toppings tender, and cheese bubbling – overall superbly delicious!
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I do hope you will try this stellar recipe for How to Cook a Broccoli, Shiitake Mushroom & Feta Omelette.
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