Cast Iron Watercress & Fresh Mozzarella Omelet for Two
1/2- 1cuprough cut mushrooms
1-2clovesgarlic finely minced
1cuprough cut watercress
about six slices of fresh mozzarella
hot sauce if desiredI went with Crystal today, the lighter vinegary Louisiana style hot sauces complement without overwhelming the subtle flavors of the watercress and fresh mozz
Preheat oven to 325
Preheat cast iron skillet over medium heat
Whisk together eggs and chives, set aside
Add olive oil and mushrooms, saute until mushrooms begin to brown (about 3-5 minutes).
Lower heat and add garlic, saute to soften.
turn off heat and add eggs. let egg mixture set slightly. Carefully loosen set edges of omelet with a spatula, tipping the pan to pour uncooked egg to the sides. Continue this for about 10 seconds or until almost no runny egg remains.
top with slices of cheese and place in oven until cheese is melted and eggs is cooked through (about seven minutes, though I used the broiler for the last-minute or so because I wanted some top heat.
remove from oven, add watercress and fold omelette over.
cut in half and serve warm with avocado and a fresh sprig of watercress on top
Cast Iron Watercress & Fresh Mozzarella Omelet for Two https://www.recipefiction.com/2014/03/green-eggs-no-ham-cast-iron-watercress-fresh-mozzarella-omelet-for-two.html