mushroom + green bean omelet / by Maci Britt

These mornings here in Berkeley with one of my best friends are my favorite. Late nights are followed up with slow but efficient mornings. Coffee and devotions, breakfast and newspapers, and then we’re all off to different places. I love walking and cycling everywhere, but for such active days, a decent breakfast is essential.

The omelet is a wonderful breakfast thing. Full of protein and vegetables (and cheese, of course), they’re a great way to start your morning. 

This is a one person recipe, no, guideline. No measuring spoons or cups. No timer. One pan. One bowl. One plate. Two forks. It’s pretty easy cooking (and cleaning) for your morning.

mushroom and green bean omelet

[ serves one ]

1 egg

A couple of mushrooms, cut in half and sliced

A handful of green beans, cut into ½" pieces

Parmesan cheese, grated

Salt + pepper

Butter, for the pan

Sour cream, for serving (optional)

Melt some butter in a small frying pan over medium-high heat. Sauté the mushrooms and green beans for a handful of minutes, until the green beans are tender. Remove the vegetables to the plate you’ll be eating off of and set aside.

Reduce heat to low. Add some more butter to the pan, enough to coat it generously. In a small bowl, beat the egg with a little salt and pepper. Pour the egg into the pan and sprinkle some cheese over the top. Cook until almost set, then scoop the vegetables into the center. Sprinkle generously with cheese.

Fold the sides into the center and invert the omelet onto the plate. I added more pepper, more cheese, a little parsley, and sour cream (I love eating sour cream on omelets).