Makes 2 servings
Ingredients:
- 2 whole eggs
- 3 egg whites
- 2 tbsp cream
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 medium potato, par-boiled, peeled and thinly sliced
- 4 oz assorted sliced mushrooms (baby bella, shiitake, oyster etc)
- 1/4 tsp red pepper flakes
- pinch of salt & black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tsp truffle flavored oil
- 2 tsp chives, chopped
- assorted baby lettuce greens and herbs (optional)
Directions:
- Preheat oven to 350F. Line a large baking sheet with 2 small cast iron skillets. Lightly grease the skillets.
- Heat a non-stick skillet on medium-high. Add 1 tbsp of olive oil and 1 tbsp of butter, wait for butter to melt before adding thinly sliced potatoes. Cook each side for 1 minute or until lightly browned. Remove potatoes to drain on paper towels.
- In the same skillet with leftover fat, add sliced mushrooms. Season with a pinch of salt and black pepper. Stir and cook for 4 to 5 minutes.
- In a bowl, lightly whisk eggs with cream, 1 tsp chopped chives, salt and black pepper. Set aside.
- Return potatoes into the same skillet as mushrooms. Drizzle in truffle flavored oil and red pepper flakes. Cook for another 1 minute.
- Divide egg batter between two skillets. Top it with truffled mushrooms and potatoes. Baked for 8 to 10 minutes or until eggs are puffed and golden on the edges.
- Serve it atop assorted baby lettuce greens and fresh herbs. Garnish with 1 tsp chopped chives.
Glad we could have a chat on omelette today. And for those who are celebrating — Happy Lunar New Year to you and your loved ones 🙂
What’s your favorite method of enjoying eggs? Omelette? Sunny side up? Poached? Scrambled? … Do you share food as easily?