Omelette with Caramelized Onions, Mushrooms and Avocado
Prepared with less egg and more filling than your average omelette, this hearty and healthy vegetarian breakfast more closely resembles a savory filled crepe. Vary the recipe by using different combinations of cultivated and wild mushrooms.
- 2 Tbs. plus 2 tsp. avocado oil
- 1 onion, thinly sliced
- 1/4 cup (2 fl. oz./60 ml) plus 2 Tbs. water
- Kosher salt and freshly ground pepper, to taste
- 8 oz. (250 g) assorted mushrooms, such as cremini and king oyster, thinly sliced
- 4 eggs
- 2 Tbs. minced fresh chives
- 1 avocado, peeled, pitted and thinly sliced
In a 9-inch (23-cm) nonstick fry pan over medium-high heat, warm 1 Tbs. of the avocado oil. Add the onion and cook, stirring occasionally, until caramelized, about 10 minutes, adding 1/4 cup (2 fl. oz./60 ml) water when the onions start to darken. Season with salt and pepper. Transfer to a bowl.
Add another 1 Tbs. of the avocado oil to the pan. When it is hot, add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are well browned, about 7 minutes. Transfer to a bowl and wipe out the pan.
In a bowl, whisk the eggs with the remaining 2 Tbs. water and the chives; season with salt and pepper. Warm the remaining 1 tsp. avocado oil in the pan over medium heat. Add half of the egg mixture and cook for 1 minute, using a rubber spatula to push the eggs from the edges of the pan toward the center and gently swirling the pan to evenly distribute the uncooked egg. Sprinkle half each of the caramelized onions and mushrooms over half of the omelette and fan half of the avocado slices on top. Cook until the eggs are just set, about 1 minute. Fold the unfilled half over the filled half. Slide the omelette onto a plate and keep warm while making a second omelette. Serves 2.
Williams-Sonoma Test Kitchen