The Recipes

The Most Perfect Omelette

I hate flipping eggs.  No matter how good I think I am getting at it, inevitably I end up with a big, icky, eggy mess on my burners.  My solution:  Parcook the eggs on the stovetop, then finish them in the oven.  You can fill this omelette any way you like; I used up what was looking good to me... and about to look bad.

Perfect Omelette


-  3 eggs
- 3 baby bella mushrooms, sliced
- 1/4 onion, sliced
- 2 thin slices of prosciutto, sliced
- 1/4 c. fontina cheese, grated
- pinch crushed red pepper
- salt
- pepper
- olive oil
- fresh basil for garnish

Preheat the oven to 350 degrees.

Beat the eggs, season with salt and pepper, and set aside.

In one small skillet, crisp the proscioutto slices until crisp, about 3-4 minutes.  Remove them from the skillet and set on a paper towel to drain.  In the same skillet, add a light layer of olive oil.  Add the onions, allowing to sautee for 2-3 minutes.  Season with salt and add the mushrooms and red pepper.

While the onion and mushrooms cook, spray a separate non-stick sautee pan with cooking spray.  Add the eggs and cook until the edges set; about 3 minutes.  Transfer the pan to the oven.  Cook for 7-8 minutes; the eggs should be light but cooked through.  Add the cheese to the middle of the omelette, but slightly to one side.  Top with the mushrooms and onions.  Roll the omelette out of the pan onto a plate so that it almost resembles a burrito.

Top the omelette with a few mushrooms and onions, and the fresh basil.