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Truffled Mushroom & Potato Skillet Omelette

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:

  1. Preheat oven to 350F. Line a large baking sheet with 2 small cast iron skillets. Lightly grease the skillets.
  2. 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.
  3. 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.
  4. In a bowl, lightly whisk eggs with cream, 1 tsp chopped chives, salt and black pepper. Set aside.
  5. Return potatoes into the same skillet as mushrooms. Drizzle in truffle flavored oil and red pepper flakes. Cook for another 1 minute.
  6. 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.
  7. Serve it atop assorted baby lettuce greens and fresh herbs. Garnish with 1 tsp chopped chives.

 

Truffled Mushroom & Potato Skillet Omelette | KiranTarun.com

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?