Eggs Any Way

Ingredients:

• 2 eggs
• 1/2 teaspoon sesame oil
• salt and pepper
• 1 1/2 tablespoons butter
• 3 large shiitake mushroom caps, roughly chopped
• 3 scallions, finely chopped
• 1/2 teaspoon sliced chives

How to make:

In a bowl, beat together the eggs with sesame oil, salt, and pepper.

Melt 1 tablespoon of the butter in an 8 inch skillet over high heat. Saute the mushrooms and scallions until vegetables are wilted and the pan is dry, about 2 minutes. Tip out into bowl.

Return the pan to high heat, and melt the remaining butter. Pour in the eggs, swirling the pan to coat evenly.  Shake the pan and lift the eggs with a fork. Scatter the reserved mushroom mixture over the center, and fold over to partially enclose.

Continue cooking, shaking the pan frequently, less than 1 minute to set. Tilt onto plate, sprinkle with chives, and serve.

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Ingredients:

• 2 large eggs
• tiny pinch of fine grain sea salt
• a few tablespoons of chopped chives
• a dollop of pesto
• a bit of goat cheese or feta
• a small handful of mixed salad greens

How to make it:

Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are mostly uniform in color – they seem to run around the pan more evenly when there aren’t huge patches of yolk vs. whites.

In your largest non-stick skillet over medium heat (this is one of the few occasions I actually use non-stick) pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Alternately, you can use a crepe pan or crepe maker – this works beautifully as well. Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan – 15 seconds to one minute. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop, large cutting board or Silpat-line cookie sheet. Do this with confidence (or practice). Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens. Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal. Season with a bit more salt if needed and serve garnished with a few chopped chives.

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