Oriental 3 Mushroom Omelet
Oriental 3 Mushroom Omelet…..can be ready in 5 minutes…10 minutes tops!
I was shopping in the market the other day and looking at mushrooms.
The Captain and I love almost any kind of mushroom….and I saw the enoki mushroom packages and decided to experiment a bit.
We happen to love omelets….Greek, Mexican, American, Spinach, Feta Cheese….you name it!
I believe it is because one can add anything but the kitchen sink to an omelet and the blending of flavors is almost always good.
Another advantage to whipping up an omelet is the minimal time it takes to have your omelet on the table.
I researched the enoki mushroom and found the following:
Enoki mushrooms are more elegant than the average mushroom with their long, slender stems, ultra-small caps and creamy white color. These crisp, mildly sweet mushrooms — known as
“snow puffs” in their native Japan — grow in bouquet-like clusters and are traditionally eaten raw or lightly cooked.
Like other fresh mushrooms, enokis are a low-calorie source of protein and complex carbohydrates.
A 1-cup serving of the raw variety — or right around 2.3 ounces, according to the U.S. Department of Agriculture — provides about 24 calories, 1.7 grams of
protein and 5 grams of carbohydrates. Enokis are virtually fat- and sugar-free.
Whoopee!
And who doesn’t like Shitaki mushrooms?
And Button mushrooms?
Sooooo here is my offering of an Oriental 3 Mushroom Omelet using “snow-puffs” enoki mushrooms, the common and familiar button mushrooms and always delicious and versatile shitaki mushrooms!
Yummy!
Me
- 2 tablespoons olive oil
- 3 cloves minced
- 1/4 cup sliced scallions
- 1 cup enoki mushrooms, cut in half
- 1/2 cup sliced button mushrooms
- 1/2 cup sliced shiitake mushrooms
- 1/4 cup chicken stock
- 6 eggs
- salt and pepper to taste
- chives, chopped fine and/or chopped fresh parsley for garnish
- Heat olive oil in a skillet over medium heat
- Add garlic and scallions and saute for a few minutes
- Add the mushrooms, adding stock as needed and cook for about 4-5 minutes.
- Add salt and pepper to taste and set aside
- Whisk the eggs until light and fluffy
- Add more olive oil to the skillet and slide in the eggs allowing the mixture to spread to the edges of the skillet
- When cooked, add the mushrooms and gently fold the omelet over forming a semi circle.Garnish with chopped chives or parsley if desired
