Star chef Jamie Oliver fills his omelet with an assortment of earthy wild mushrooms. White mushrooms also work well in this recipe.
- Extra-virgin olive oil
- 6 large free-range or organic eggs
- 7 ounces mixed interesting or wild mushrooms, wiped clean
- 2 cloves garlic, 1 peeled and finely chopped, the other halved
- 1 dried red chili, crumbled
- 2 tablespoons butter
- 1 squeeze lemon juice
Preheat your oven to 475 degrees (full whack), or get your grill nice and hot. Heat an 8-inch nonstick, ovenproof frying pan.
Add a couple of glugs of extra-virgin olive oil. Depending on the size of your mushrooms, leave any small ones whole but tear, break or slice the larger ones up. Add them all to the pan and give it a shake to toss the mushrooms in the oil.
Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili and leave to fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil. Once the mushrooms have got some color going on, after about 3 to 4 minutes, add the butter and a squeeze of lemon juice to give a nice twang — don't go overboard here, you don't need much — and toss again, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and put to one side.
Pour the beaten eggs on top immediately, adding the mushrooms and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelette is golden brown on top and just cooked through in the middle.
This recipe was originally published on Nov. 10, 2008.