Umami Omelet With Mushrooms, Baby Radishes, Greens, and Avocado

Umami Omelet With Mushrooms, Baby Radishes, Greens, and Avocado

There seems to be an unspoken division among breakfast enthusiasts. They tend to favor strictly sweet breakfasts or strictly savory, but the two sides rarely join together. Who can blame them for sticking to what they know? Why change what works?

20171215_153147-01.jpeg

I think I subconsciously drift toward the sweet version of breakfast clubs anonymous, with the exception of one humble yet exquisite meal: the omelet. I am willing to try almost anything shy of blood sausage if it's wrapped in an omelet. Omelets are magical. With fresh local produce and little brown eggs recently added to my fridge this week, an omelet-making experience was in order.

Enter: umami. Have you ever ventured making an omelet with soy sauce? No? Me neither until now, and let me tell you: people, we are missing out!! How about pairing soy sauce with honey? Sound crazy? IT'S NOT. This is one of the best omelets I've ever had because of its complexity of flavor. Sweet + salty + umami + heat = a recipe for success.

20171215_150357-01.jpeg

Umami Omelet With Mushrooms, Baby Radishes, Greens, and Avocado

  • handful of cremini mushrooms, thinly sliced (large ones cut in half then sliced)
  • handful of baby radishes, halved
  • handful of greens
  • 1 avocado, sliced
  • butter
  • 2 eggs
  • shredded mozzarella cheese
  • soy sauce
  • honey
  • salt + pepper

Heat a slice of butter in a large skillet over medium-high. Add sliced mushrooms and top with salt and pepper. Stir well to incorporate. Saute, stirring occasionally, until the liquid evaporates from the pan. Meanwhile, whisk together the eggs, a little bit of soy, a little bit of honey, and salt and pepper in a bowl. Stir the mushrooms more frequently until they are starting to brown, then remove from heat into a bowl. Heat another slice of butter and then add the baby radishes, cut sides down. Top with salt and pepper, and cook until bottoms are crisp. Turn over for just a minute, stirring, then remove from heat into a separate bowl. Turn the heat down to medium, and set the pan back on the burner. Heat one more slice of butter, and add egg mixture to the pan, swirling occasionally to get the mixture to spread out. Once the bottom is mostly set, carefully flip the large flat omelet. Cook on the other side until set, then move to a clean plate. Line one side of the omelet with shredded mozzarella, some of the sauteed mushrooms, greens, and half of the sliced avocado. Fold over omelet, and top with the rest of the mushrooms, the baby radishes, and the other half of the avocado. Eat it up!

20171215_150424-01.jpeg