Huevos Con Setas Wild Mushroom Omelet Recipes

HUEVOS CON CHORIZO

Steps:

• For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
• For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
• Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.

WILD MUSHROOM AND GRUYèRE CHEESE OMELETS

Steps:

• Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
• Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley.

MUSHROOM OMELET WITH BACON AND ONION HASH

Steps:

• Add olive oil to lightly coat a medium saute pan over medium-high heat. Add the garlic and swirl to release the aroma. Add the mushrooms and a pinch of salt and cook, stirring occasionally, until brown. Remove from the pan and set aside.
• Add the beaten egg mixture (be sure that the mixture is smooth¿no hunks of egg white). Tilt the pan to allow the uncooked egg mixture to run to the sides of the pan to create a wide, flat "scrambled egg." Swirl the pan around occasionally to loosen the eggs from the bottom of the pan.
• When the eggs are three-quarters of the way cooked through, sprinkle the middle third of the omelet with the mushrooms and goat cheese. Turn off the heat and sprinkle with the chives.
• Using the spatula, fold the left third of the omelet over the filling. Press gently to secure.
• Gently shake the pan to be sure that the omelet is loosened from the pan. Gently slide the right third of the omelet out onto a serving plate and flip the other two-thirds of the omelet on top. (The omelet should be folded like a letter.)
• Serve the omelet with the Potato Hash. Garnish with chives.
• Plunge the potatoes into boiling water, then immediately drain and place them in a bowl of ice water.
• To a medium cast-iron skillet, add the bacon. Turn the heat to medium-high and cook, stirring occasionally, until the bacon has rendered. Add the onion and cook over low heat, partially covered, until translucent. Add the potatoes and cook until browned and slightly crisp.

BACON, MUSHROOM, AND CHEESE OMELET

Steps:

• Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.

WILD MOREL MUSHROOM AND CHEESE OMELET

Steps:

• 1. Crack eggs in a bowl and add milk, whisk until well blended.
• 2. Add diced Velveeta cheese, mushrooms, onion, garlic, butter (dice the stick butter into small pieces or small dollops if using soft butter), sour cream, cream cheese & herbs and stir well.
• 3. Heat olive oil in a skillet on medium high.
• 4. Add omelet mix to the skillet and cook, stirring constantly, for 5-7 minutes (until the cheese has melted well). Once the dish starts to bubble, turn the heat down to medium and continue to stir (you don't want the eggs and cheese to stick to the bottom of your skillet). Top with shredded cheddar cheese and serve with biscuits & jam and some fresh fruit on the side!
• 5. ****Alternates**** I like to add seasonal vegetables to my omelets as well; fresh green or yellow peppers, fresh garden herbs (cilantro and basil are my favorites), even diced squash or zucchini tastes good! **All of my measurements are approximate, so don't feel like you have to have the exact amount here and there ~ I really need to write down my recipes as I go!**

WILD MUSHROOM OMELETTE

Steps:

• Heat half the oil in a pan, add the mushrooms and cook for 5 minutes until brown. Set aside.
• Heat the rest of the oil in the same pan and add the beaten egg, let sit until the egg starts to set then sprinkle on black pepper, mushrooms, cheese and parsley and let stand for another 3 minutes or until egg is cooked through.
• Fold in half and serve.

WILD MUSHROOMS, SHALLOT AND GRUYèRE OMELETS

Steps:

• Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms and shallots and sauté until mushrooms are tender, about 2 minutes. Season with salt and pepper. Remove from heat and mix in 1 tablespoon minced fresh parsley.
• Beat 3 eggs and 2 teaspoons water in small bowl. Season with salt and pepper. Heat small omelet pan over medium-high heat. Add 1 1/2 tablespoons butter and heat until foam begins to subside. Add egg mixture. Stir eggs with fork several times, drawing back of fork across bottom of pan. Lift edges of egg and let uncooked egg flow under until top is almost set. Spoon half of cheese, then half of mushroom mixture down center of omelet. Fold omelet over filling in thirds and transfer to plate. Make second omelet with remaining eggs, water, salt and pepper, 1 1/2 tablespoons butter, mushrooms and cheese. Garnish with parsley.