Carrie Levin, author of Good Enough to Eat: Bountiful Home Cooking (Simon & Schuster, 1987) brings her Belgian upbringing to bear on this juicy omelette perfected over many years of transcontinental cooking.
In her New York City restaurant, Good Enough to Eat, she uses the freshest eggs possible and swears by her French omelette pan. She also never dilutes the taste of pure egg by adding water, milk, or cream.
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In a small cup, beat eggs thoroughly in a circular motion, making 30-40 rotations with a fork.
Heat butter in omelette pan or skillet.
Add sliced mushrooms and sauté them for about a minute, shaking pan so mushrooms do not stick.
Dribble a little beaten egg into pan to test butter temperature.
When it is hot enough, pour in beaten eggs immediately.
Grasp handle of skillet and tilt away from you as you pull eggs toward you with prongs of fork, letting uncooked eggs run out around the fork.
Reverse tilting motion and pull the eggs away from you.
Repeat first step, and when eggs start to mound in center, sprinkle on cheese.
Continue tilting motion to cook eggs and add in artichoke hearts and tomatoes.
When most of egg is cooked but still runny and moist, tilt pan, slide the omelette on a warmed plate, folding it in half as you do.
Garnish with olives and parsley.
1 omelet (6.5oz)