0

Your Cart is Empty

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.

 



Also in Recipes

Cat Cora’s White Claw Slushie
Cat Cora’s White Claw Slushie

Cat Cora’s Spicy Chicken and Shrimp Paella
Cat Cora’s Spicy Chicken and Shrimp Paella

Cat Cora’s Cauliflower Steaks with Avocado Chimichurri
Cat Cora’s Cauliflower Steaks with Avocado Chimichurri