Recipes, Leek and mushroom omelet – FARBERWARE 104557 4-in-1 Grill User Manual

Page 23

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Leek and Mushroom Omelet


: Flat

Selector : Griddle

: Griddle


: Makes 2 omelets


1 cup mushrooms (about 4 ounces), sliced
1 tablespoons butter
1 tablespoon olive oil
1 large leek, thinly sliced (white and pale green parts only)
½ teaspoon dried thyme, crumbled
6 eggs
3 teaspoons chopped fresh rosemary or 1 ½ teaspoons dried, crumbled
½ cup diced, red bell pepper
½ cup grated provolone or Italian Fontina cheese
Fresh rosemary sprigs

Preheat the griddle to 375°F. Melt butter on the lower griddle, add leek and pepper to
the lower griddle plate, sauté for 3 minutes. After 3 minutes add 1 teaspoon butter to
upper griddle plate, add mushrooms and sauté until vegetables are golden brown, you
will need to add about 1 teaspoon of olive oil over vegetable during cooking. Sauté
vegetables for about 6 minutes, season to taste with salt and pepper. Move mushrooms
to center of upper griddle. Transfer the leek and peppers to a plate to cool. Whisk 3 eggs
add 1 ½ teaspoons chopped rosemary and thyme in small bowl. Season with salt and
pepper. Stir in half of leek mixture. Add 1 teaspoon butter to lower griddle plate. Starting
on the left side of the griddle carefully pour the beaten egg mixture, keeping a spatula
in your hand move the egg mixture away from the drip cups. Cook the egg mixture until
the bottom is light brown and the top is set. Arrange ½ of the mushrooms and ½ of the
cheese on top of eggs. Fold the omelet over and place on a plate to serve. Repeat steps
3, 4 and 5 for remaining eggs.