Morel and Watercress Omelet
A combination made in heaven!
(Morels and eggs are a swoon-worthy combination, so try adding morels to any of your favorite egg dishes)
4 oz. morels, rinsed, dried and sliced lengthwise
1 T. + olive oil
1/2 bunch (3-4oz) arugula or watercress
1/4 c. shredded fontina (or mild gouda, or other white cheese)
3 large eggs
Salt and pepper
Saute the mushrooms in olive oil until soft but not brown. Set aside.
Beat eggs, season with salt and pepper, then gently blend in cheese and greens.
Heat 1-2 tsp. of olive oil in the pan. Pour in eggs and cook about 2 minutes, until firm and golden. Put the sautéed mushrooms on one side; fold, flip and serve!
Recipe created or adapted by Liz Talley, Urban Graze
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