MINT AND MUSHROOM OMELET

shamelessly purloined from France Today
OMELETTE A LA MENTHE ET AUX CHAMPIGNONS

4 to 6 servings

6 large eggs
1/4 tsp fine sea salt
1/3 cup (loosely packed) peppermint leaves, rinsed and patted dry
1/4 cup finely grated Parmigiano-Reggiano
Pinch hot paprika
1 tbsp extra virgin olive oil
8 oz mushrooms, such as black trumpets or chanterelles, brushed clean and coarsely chopped
1 clove garlic, minced
Freshly ground black pepper

1. Whisk together eggs and salt in a large bowl just until they are broken up. Mince the mint and whisk it immediately into the eggs along with the cheese. Season lightly with hot paprika.

2. Heat oil in a 9-1/2 inch nonstick skillet over medium-high heat until hot but not smoking. Add mushrooms and garlic and cook, stirring, until mushrooms give up their liquid, 3 to 5 minutes. Season with salt and pepper and continue cooking until most of the liquid has evaporated. Transfer to a bowl.

3. Return skillet to heat and add an additional tablespoon of oil. When it is hot but not smoking add the eggs, which will puff up, and cook, using a spatula to pull the eggs back from the edges of the skillet, allowing the uncooked egg to run out to the edges. When the omelet is evenly set on the bottom but there is still a fair amount of uncooked egg on top, add the mushrooms, spreading them evenly over the omelet.

4. Cover pan and cook until the omelet is nearly but not quite solid, and there is still some liquid egg, about 4 minutes. Turn out onto a serving platter. Garnish with mint, and serve.

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