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Gorgonzola Omelette

Once again, I bring you eggs.

This time, I’ve combined pungent gorgonzola cheese and woodsy mushrooms for an omelette that is sturdy enough to be dinner on a winter evening with a side of green salad. I’ll never tire of omelettes, and neither should you: they’re a cheap, delicious way to clean out the fridge and experiment with different combinations of ingredients.
 

Gorgonzola Mushroom Omelette

5-6 crimini mushrooms, sliced

salt and pepper

1 tsp. olive oil

1 tsp. butter

2 oz. Gorgonzola, broken into small chunks

6 eggs

3 tbsp. milk

1 tbsp. crème fraiche or sour cream

Heat a skillet over medium head and add the butter and oil. Add the mushrooms and a pinch of salt (the cheese will bring salt as well). Cook the mushrooms until they have released their liquid and it has evaporated, and they are brown and toasty on the outside. Spread them evenly across the bottom of the skillet. If you need more oil, add another teaspoon of olive oil.

In a bowl, combine the eggs, milk and crème fraiche. Pour the mixture over the mushrooms. Top immediately with the Gorgonzola cheese and black pepper. Turn the heat down to medium-low and cover. Cook just until the omelette has set, about five minutes, checking the bottom for doneness. If necessary, turn the temperature down to low to keep the bottom from burning.

Carefully, flip one side of the omelette over the other to form a half moon. Cook another thirty seconds to set, and then transfer to a plate. Cut into wedges and serve.

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