Mushroom, MATR, and Ricotta Omelette
Cook Time: 30 Minutes Serves: 1 Person Difficulty: Easy
Brunch doesn’t have to be loaded with grease and fat to be delicious. We took a lighter approach with this vegetarian omelette recipe that will satisfy your morning hunger. Pair with a Bloody Mary with or without the booze and you are setup for a successful Saturday.
Ingredients
- 3 fresh eggs
- 100g of Matr sheet cut into cubes
- 100g Ricotta
- 1 lemon
- 100g Mushrooms of your choice, cleaned and cut into similar sizes
- 2 sprigs of thyme
- Butter or neutral-flavored cooking oil
- Chives, cut small to garnish
Method
- Crack eggs into a bowl, add the desired salt, and whisk with a fork until well incorporated In a pan on high heat, add enough oil to coat the bottom of the pan and the mushrooms
- Roast the mushroom until they are nice and golden brown
- Once golden brown, add 1 sprig of thyme and salt, tossing a couple of times to ensure they are evenly seasoned
- Remove from pan and reserve on the side Turn heat down to medium, add your Matr cubes, seasoned lightly with salt, and cook until golden brown on all sides, stirring frequently
- Add to the reserved mushrooms
- Season ricotta with white pepper, salt, lemon zest and juice, all to taste
- Over medium heat and in a nonstick pan, add your butter, letting it get foamy. Once foamy, turn the heat down to low and add eggs, stirring frequently with a rubber spatula until small curds being to form. Keep stirring, managing heat to just gently get the eggs to set on the bottom while keeping the eggs on top slightly runny.
- Add mushrooms, ricotta, and Matr to fill the omelette Fold omelette out onto your plate and top it with chives.