Spicy Cajun Omelet

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The kicked up filling of mushrooms, peppers, and celery is heightened by the heat of cayenne and the fresh flavor of basil and thyme. The smoky cheese brings the omelet home, blending the lightness of the eggs with the intensely flavored filling. Adapted from fields of greens cookbook.

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Steps

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Heat 1 / 3 tbls.

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Of the oil in a medium saute pan.

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Add the mushrooms and 1 / 8 teaspoons salt.

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Sear the mushrooms over high heat until golden , then add a few splashes of wine to the pan and cook for 1-2 minutes , until the pan is nearly dry.

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Move the mushrooms to a bowl and set aside.

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Heat the remaining 1 / 2 tbls.

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Oil in the pan and add the onion.

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Saute over medium heat until it begins to release its juices , 3-4 minutes , then add the celery , peppers , 1 / 4 teaspoons salt , 1 / 8 teaspoons cayenne , and the garlic.

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Saute for about 15 minutes , until the vegetables are tender.

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Combine the vegetables , mushrooms , basil , and thyme.

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Add the salt and cayenne to taste.

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Season the eggs with 1 / 4 teaspoons salt and a few pinches of pepper.

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Add the water and whisk.

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Melt the butter in an omelet pan if you have one , if not , use a nonstick skillet.

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When the butter is hot , add half the egg mixture.

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With a spatula , move the eggs toward the center of the pan as they begin.

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Ingredients

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light olive oil, white mushroom, salt, cayenne pepper, dry white wine, yellow onion, celery, green bell pepper, garlic cloves, fresh basil, fresh thyme, eggs, water, butter, smoked cheese