Shiitake Leek & Feta Omelette
Omelettes can be really disatisfying, I’ve found, so I wanted to master it for myself and I have to say I am quite happy with this one! Simple, yet elevated. The flavors speak for themselves. I actually decided to share more of my chef tips and stainless steel pan tricks and recorded my process over here. Take a peek if you want a moving guide. I called it Omelette School ;).
Eggs can be such a gift when sourced well. A great gentle way to start the morning, if paired with nourishing and cleansing veggies. May this combo satisfy that savory need when it hits!
RECIPE
macros
21g protein ~ 11g fat ~ 22g carbs
per omelette
makes 2 omelettes
Ingredients
6 Eggs, pasture-raised
Avocado Oil
Celtic Sea Salt
1 Leek, organic
6-8 Shiitake Mushrooms, organic
Thyme, dried
Feta Cheese, organic
Instructions
Preheat oven to 300 degrees.
Begin by prepping all your ingredients - mise en place.
Remove the stem and top leaves of your Leek and rub off any obvious hanging dirt from your Shiitakes.
Wash your Leek well, then slice in half, long-ways. Lay inside down on cutting board and slice thinly. Repeat on other side.
Wash your Mushrooms, then trim edge of stem. Remove stem with a pairing knife and slice longways or into cylinders. Cut strips across the Shiitake heads, make 1/4-1/2 inch thick slices. Think 3-5 per Shiitake.
Heat stainless steel pan over low. Allow it to warm for 3-5 minutes then add a splash of Avocado Oil. Add leeks and softly sweat. Avoid browning. Set aside once done.
Reheat pan and add more Oil, then add Mushrooms, Thyme and a sprinkle of Sea Salt. Stir as needed to help them releasing their water content to concentrate the flavor. Once cooked down, see photo for example. Set aside.
Heat a fresh pan or wash so that it’s clean with no residue. Keep it on low heat, then sprinkle some water onto the surface. If it dances, the pan is ready.
Meanwhile, whisk your Eggs well. Add a splash of Oil to the pan and then pour ½ your egg batter in, let it slightly bubble then pop it directly into the oven. keep there for 2-3 minutes, till the outer edges are set the inner is still a slightly darker yellow.
Off the heat, layer your Mushrooms, Leeks and crumble some of your Feta on top. Use a small spatula or similar to lift the edges and fold one side over. Repeat on the other side and roll a little tighter to make a long shape.
Plate and top with more Leek, Shiitake and Feta to finish! Can be served hot or put in a glass tupperware for a reheat on one of the next few mornings. Repeat this process for Omelette number 2! Enjoy! 🤎
