The omlette used to be my nemesis in the kitchen. I’d get all my ingredients prepped and have them in little bowls, ready for the moment that I could add them to my perfectly cooked egg canvas…but alas… I’d ruin the integrity of the egg by ripping it, and end up with fancy-pants scrambled eggs. It takes some practice, but if I can do it it is proof that anyone can.

As omlette fillings go, there are few that top mushrooms.

These are cooked in a little olive oil and balsamic vinegar.  Sautee over low heat until the liquid starts coming out and they become flexible, then set aside.

Whisk some eggs (two per serving) in a bowl with a little milk and a pinch of salt (for every two eggs, use 1/8 cup of milk).

Heat a non-stick pan with a tablespoon of olive oil on low heat. Slowly pour the egg mixture into the pan, stopping before the egg spreads to the sides (it will do this on its own).

Wait for the egg to cook most of the way through, with just a little bit of liquid egg left on the surface. Use a silicone spatula to carefully nudge the edges of the egg, to make sure that it is not stuck to the pan on any side.

Once you are sure it is loose, work the spatula under the egg and flip in one quick, clean motion. Once it is flipped, use the spatula to smooth out the egg.

Arrange the goat cheese and mushrooms on top of the egg. You can either cover half of the circle and fold the other half over, or you can choose to fold both edges over the center, like a crepe, as shown above. If you are into truffle oil, you may want to add a few drops here as well.

Portabello Mushroom and Goat Cheese Omlette

2 eggs (per serving) preferably from the greenmarket or free-range

Portabello mushroom caps (1 per serving)

Whole milk (1/8 cup per serving)

Fresh goat cheese

olive oil

salt and fresh ground black pepper

Truffle oil (optional)