Luncheon Omelet

Earthy shiitake mushrooms and crisp sugar snap peas get a quick saute before being folded into fluffy eggs enriched with cream and fresh dill.

Creamy herbed goat cheese melts into the warm eggs while sweet sun-dried tomatoes add bursts of concentrated flavor.

This restaurant-quality omelet comes together in just 30 minutes.

Kitchen Tips

• Saute vegetables first: Cook them until tender before making the omelet
• Use a non-stick pan: Essential for easy folding and sliding the omelet out
• Whisk eggs with cream: This creates a tender, fluffy texture
• Spread cheese on eggs: Add it while the eggs are still wet so it melts properly
• Don’t overcook: Remove from heat while the center is still slightly soft
• Follow basic omelet technique: Tilt and fold according to standard methods

Variations

• Substitute feta or cream cheese for the goat cheese
• Add spinach or arugula with the vegetables
• Use button mushrooms if shiitakes aren’t available