I love a Breakfast Presentation. You know what I mean – you’re sitting stoop-shouldered at the kitchen table, sleepy and cranky and feeling as if you’ve lost the power of speech, and then someone places a fluffy omelette in front of you and everything changes. These omelettes are so beautiful and easy (basically you’re just adding one step in separating the eggs and beating them to peaks before cooking the omelette.) It emerges as a light, soft, soufflé-like creation, topped with (in this case mushrooms and onions but choose your favorites) a tasty filling and begging to be eaten. What a way to start the weekend. Enjoy!
Prep time: serves 3
- 6 large eggs, separated
- 2 tablespoons unsalted butter and 1 tablespoon butter
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup white mushrooms, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons chopped green onions
- 1 teaspoon tarragon leaves, chopped
- 1 cup spinach
For the filling:
- Preheat oven to 375 degrees
- Heat olive oil in a skillet and add mushrooms and green onions. Cook until softened and burning brown, and liquid has evaporated. Set aside.
- Whisk egg yolks with ¼ teaspoon salt and some fresh pepper.
- Place egg whites in a separate bowl of a standing mixer and add cream of tartar. Beat until stiff peaks start to form. Fold egg yolks in until well incorporated.
- In a large oven safe skillet, melt butter but don’t let it brown. As butter foams add egg mixture, spreading evenly. Add the filling and top with mushrooms. Transfer to oven and cook until eggs turn slightly brown – about five minutes. Poke a cake tester into the middle to be sure it’s cooked through before removing from oven. Serve immediately.