When you want a new twist on an omelette, try Chef John’s omelette because it is inside-out. The cheese is on the outside which forms a thin crunchy layer, yet the inside stays moist.

Ingredients:

• ¼ cup mushrooms (Chanterelles)

• Splash of heavy cream

• ¼ cup high quality Parmesan Regianno – freshly grated

• 1 grass-fed egg

• Olive oil

• Mushrooms or salmon dip (optional fillings)

Directions:

• Dry sautee the mushrooms (Chanterelles will release water), then set aside.

• Whisk the egg with chopsticks (to aerate well) and add heavy cream, then set aside.

• Lightly brush a pan with olive oil and turn on medium heat.

• Cover the entire pan with a generous amount of grated Parmesan.

• After the Parmesan bubbles and starts to turn golden brown, turn heat to low.

• Pour the eggs and mushrooms on top of the Parmesan.

• Add fillings if desired.

• When the egg is firm but the top is slightly wet, fold twice to form the omelette.

Written by:
Dr. Terra Caudill

Photo Credit:
Dr. Terra Caudill

Original Recipe:
AllRecipes.com