Chili Spiced Omelette with Soy Butter Seared Mushrooms and Spring Green Salad
INGREDIENTS
1/2 lb mushrooms, quartered
1 tbs butter
1 tbs sesame oil
1 tsp soy sauce
3 eggs
1 tbs olive oil
1 tbs fried chilis in oil
1/2 cup microgreen or lettuce (pea tendrils preferred)
1/2 lime, juiced
1 tsp olive oil
salt to taste
DIRECTIONS
I. heat a skillet until just smoking. add in the sesame oil, butter, and mushrooms. allow to sear until golden brown. (do not overcrowd the pan with mushrooms or they will not brown.) once seared completely, add in soy sauce and allow to evaporate. set aside.
II. whisk eggs and heat a clean skillet with 1 tbs of olive oil on low heat. pour in the eggs and allow them to set on the edges. using a spatula, lift up the sides of the omelette and allow the uncooked eggs to glade underneath. once the eggs have almost set completely swirl in the chilis in oil and cover the pan to finish setting the top of the eggs.
III. in a small bowl toss the greens, lime juice, 1 tsp of olive oil and season with salt to taste
IV. to assemble, place the omelette on a plate and scatter the seared mushrooms on top. pile the salad in the middle, then serve.
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
