The Campana Omelet

Posted by francis keyser Sunday, October 18, 2009
Taste Level: G
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook Time: 15 min.
Difficulty: 1

I have made Zo many omelets since we first got together but today she asked me to make an Omelet like her father makes. I am not sure how he exactly does it, so I just used ingredients I know he uses how I would use them.

Ingredients:
3 eggs
2-3 tbsp whole milk
1/2 cup bella mushrooms (chopped)
1/3 cup yellow onion (chopped)
1/3 cup vine tomato (chopped)
1 tsp celery (diced)
1/3 cup sharp aged cheddar (shredded)
1/4 cup jack cheese (shredded)
Kosher salt (to taste)
Fresh crack pepper medley (to taste)
unsalted butter for skillet

In a small mixing bowl beat three eggs using a whisk.

Whisk in milk and seasonings.

Butter a 8-10 inch non-stick skillet. Heat over medium heat until butter has fully melted and then add the onion and mushroom, cooking for 5-7 minutes. Spread around tomatoes evenly and then immediately pour egg mixture into skillet and cover. As the mixture begins to set at the edges (4-5 minutes) add your cheese by placing it along one side of the omelet. Let cook 4-5 additional minutes uncovered. Fold omelet half without cheese over half with cheese using a spatula and let sit 2-3 minutes.

Slide omelet onto a warm plate serve with toast or breakfast rolls.

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