The Inn at Bay Ledge

Wild Mushroom and Blue Cheese Omelets: Breakfast-Brunch

Servings: 6

Prep time:20 minutes

Ingredients:

• 

  6 teaspoons butter

• 

  1 lb assorted wild mushrooms

• 

  1 large onion finely chooped

• 

  1 tablespoon Sherry,dry

• 

  3 tablespoons sour cream

• 

  2 teaspoons fresh thyme, minced

• 

  1 dozen large eggs

• 

  1/2 teaspoon salt

• 

  1/2 teaspoon pepper

• 

  1 cup bluecheese, crumbled

Step 1:

Melt 3 tablespoons of butter in a heavy skillet over high heat. Add mushrooms and onions; saute until golden brown, about 10 minutes. Mix in Sherry; cook 1 minute. Remove from heat. Mix sour cream and thyme. Season to taste with salt and pepper. Set aside.

Step 2:

Whisk eggs, salt and pepper in a large bowl to blend.

Step 3:

Melt 1 teaspoon of butter in a 6-inch skillet over low-medium heat. Pour generous 1/3 cup egg mixture into skillet and cook until almost set, tilting skillet and lifting egg mixture with spatula to allow uncooked portion to run underneath, about 1 minute. Spoon 1/3 cup mushroom mixture over half of the omelet. Sprinkle mushroom mixture with 2 1/2 tablespoons of crumbled blue cheese.

Step 4:

Cover and cook until cheese melts, about 2 minutes. Fold unfilled half of omelet over filling. Slide omelet out onto plate. Repeat with remaining butter, egg mixture, mushroom filling and cheese forming total of 6 omelets.