portabella mushroom omelette with pommes persillade

portabella mushroom omelette with pommes persillade

Sometimes it is worth it to sleep in on the weekend, sip a large cup of coffee, and then create something delicious for yourself and those around you instead of serving up the same ol’ bowl of cereal.  If you find yourself in one of these luxurious moods-check out this recipe.  It is a simple recipe with delicious results.  If you have the stamina–also try it out midweek–it may be just what is needed to start your day with a bang.

portabella mushroom omelette with pommes persillade

Serves 2-3

4 peeled Idaho potatoes (the ones from a 2 pound bag), medium dice

salt and freshly ground pepper

6 tablespoons olive oil, divided

1 cup of sliced baby portabella mushrooms

1/4 cup small broccoli florets

7 cloves of garlic, divided

3 tablespoons minced basil

1/4 cup grape tomatoes, quartered

4 tablespoons grated Parmesan cheese

5 tablespoons minced parsley

1 lemon, zested

3 eggs, whisked

In a medium sauce pan, add potatoes and cover with cold water to top by one inch.  Salt water and put over high heat until water comes to a full rolling boil.  Once water has boiled, strain potatoes and leave to steam dry.

Meanwhile, in a large saute pan over medium-high heat add one tablespoon of olive oil and cook mushrooms and broccoli for 8-10 minutes, adding 2 tablespoons of water in the middle of the cooking to help further steam the broccoli.  Add 2 cloves of pressed garlic, basil, and tomatoes and cook for an additional 1-2 minutes.  Season with salt and pepper and remove from heat.  Set aside mixture in a small bowl and top with Parmesan.

Next, mince your remaining garlic cloves and set into a small bowl. Add in minced parsley and lemon zest and set aside.

Now, take a large saute pan (separate from your omelette pan) and add 3 tablespoons of olive oil.  Bring heat to high and add potatoes.  cook, turning periodically, until the potatoes begin to pick up a golden hue and at that point, begin to stir frequently until all sides are golden and crunchy.  Add additional olive oil if potatoes are not developing color. Season with salt and pepper and add a handful of the garlic/parsley mixture (you will have some left over which you can easily use to make gremolata for french fries) and cook for an additional 1-2 minutes to finish.  Remove from heat.

Quickly, add remaining olive oil to the pan previously containing your mushrooms.  Bring up to a medium heat and add whisked eggs.  Cook eggs until almost set 2-3 minutes, season with salt and pepper, and then return mushroom mixture to coat half of the egg pancake.  Fold the eggs over the mushrooms to create your omelette and remove from heat.

Serve your pommes persillade alongside a slice of your portabella mushroom omelette.  Enjoy!

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3 thoughts on “portabella mushroom omelette with pommes persillade

  1. Pingback: Stuffing Gone Wild « Cooking with Aurora

  2. Pingback: Roasted Red Potatoes with Truffle Oil and Cilantro Gremolata « Cooking with Aurora

  3. Pingback: Tortilla Espanola « Cooking with Aurora

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