Now this is the way to start the day! The secret to this recipe is to saute the filling first, remove from the pan and add the filling later after the egg has been partially set. You can use any type of vegetables in the filling. My favorite is always baby spinach and fresh Japanese mushrooms, like these Hokto brown beech mushrooms.
1. In a bowl, add the eggs and salt. Beat the eggs.
2. Heat a nonstick pan over medium-high and swirl in just half of the olive oil. When hot, add the mushrooms and spinach. Saute for 2 minutes until the spinach is wilted and the mushrooms are cooked through. Add the soy sauce. Remove the mixture from the pan.
3. Wipe the pan clean and return the pan to the stove over medium-high heat and swirl in the remaining half of the olive oil. When hot, pour in the eggs and swirl the pan to let the eggs spread evenly over the entire surface of the pan.
4. As soon as the egg begins to set, lift the pan and tilt to let any of the uncooked egg sitting on top pour to the edge of the pan to cook. When the omelet is cooked through, spoon in the mushroom and spinach, top with the grated cheese and fold over the omelet and dish out on a plate. Top the omelet with the diced tomato.
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This is incredibly good, I’ve never done it with soy, but we have this pretty regularly around here with a very light sprinkle of jack cheese. Only other thing I would change is to sautee’ the tomatoes in the filling. Cold tomato on warm eggs kind of wierds me out. Also, snipping in some chives before you cook the eggs is a nice touch. Love it!
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