big part of it. In our experience, a properly seasoned
cast iron skillet is the only acceptable cooking utensil.
They are much more reliably non-stick than Teflon
and there is no organic halogen (as in teflon and
DDT). Omelets are cooked one at a time and I prefer
several one-egg omelets to one large omelet. The
following is for one omelet, multiply the mushrooms,
lemon, onions and peppers times the number of
omelets – of course you will want to do all of the
chopping and marinading first.
1 Heaping Tbs. Oyster mushrooms, chopped
¼ tsp. Lemon juice
1 Heaping Tbs. Onions, chopped
1 Heaping Tbs. Bell peppers, ripe (red, yellow or
orange) chopped
1 Egg
1 Tbs. Water
salt and fresh-ground black pepper to taste
¾ Tbs. Butter
Marinade the mushrooms in the lemon juice for
10 to 20 minutes. Put the egg in a small bowl, add the
water, salt and black pepper, beat until smooth with a
whisk. Heat an 8 inch skillet, add the butter. When it
begins to bubble, pour in the whisked egg, so that the
bottom of the skillet is covered. Sprinkle the onions
and the marinaded mushrooms on one half of the egg.
After a short time, the bottom of the omelet will be
firm, fold the half with no mushrooms and onions
over the side with them. Continue to cook until the
entire omelet is firm. Place on a warm plate, cover
with the bell peppers and serve with catsup, or your
favorite sauce.
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