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Cat Cora’s Asparagus, Shallot, Chanterelles and Feta Cheese Omelet

Cat Cora’s Asparagus, Shallot, Chanterelles and Feta Cheese Omelet

Makes 1 omelet

INGREDIENTS

1 teaspoon olive oil

1/2 cup sliced chanterelles 

4 asparagus spears, trimmed and sliced thin on bias

1 shallot, trimmed and small diced

3 large eggs, cracked and beaten

2 tablespoons crumbled feta cheese 

Salt to taste 

pepper to taste

 

INSTRUCTIONS

Heat the oil in a 10-inch nonstick skillet over medium low heat. Add in mushroom and cook until golden brown about 3-4 minutes.

Add in asparagus and shallots and sauté until asparagus and onions are lightly cooked about 2-3 minutes.

Pour in the eggs and stir the egg mixture, gently move the cooked egg so any liquid goes beneath it. After about 2 minutes the egg should have formed and be uniformly cooked, but still moist.

Season with salt and pepper.

Add the feta cheese and with the help of a spatula, fold the omelet over onto itself and serve.

 



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