Ideal Bite

Gouda, Asparagus, and Mushroom Omelet
Serves 2

Ingredients:
(local or organic whenever possible)

•  4 medium-size, fresh morel mushrooms*
•  3 spears jumbo asparagus
•  4 large eggs
•  2 Tb crème fraîche or sour cream
•  Salt and pepper to taste
•  4 tsp grape-seed or canola oil
•  2 tsp unsalted butter, divided
•  4 thin slices Marieke Gouda, 1/2 oz each

*OK to substitute shiitake or portobello.

Directions:

Preheat oven to broil. Clean morel mushrooms and cut into 1/4-inch rings (strips if using shiitake or portobello). Trim asparagus, peeling 4 inches from bottom of stalks, and cut thinly on bias (45-degree angle). In a medium bowl, whisk together eggs, crème fraîche, salt, and pepper. (Makes about 1 cup.)

In skillet, heat 2 teaspoons of the oil over medium-high heat. Sauté mushrooms until fully cooked, about 2 minutes. Season with salt and pepper; set aside. Repeat with asparagus, and set aside.

In 8-inch omelet pan, melt 1 teaspoon of butter over medium-high heat. Add half the egg mixture. Using rubber spatula, lift egg at the edges as they cook, tilting the pan so uncooked egg flows to the exposed pan. Cook until eggs are set but still shiny, then remove from heat. Spoon half the vegetables onto one half of the cooked eggs, then flip the uncovered half over the veggies. Roll onto a small baking pan. Repeat with remaining egg mixture and vegetables. Top each omelet with two slices of cheese, then broil until cheese is just melted and serve.