- 1 cutting board
- 1 french knife
- 1 grater
- 1 stove
- 1 omelet pan nonstick
- 1 whisk
- 1 bowl
- 1 serving plate
- 1 silicon spatula
- 2 tsp butter unsalted
- 4 shitake mushroom sliced
- 4 white button mushrooms sliced
- .5 red bell pepper sliced
- 4 eggs organic
- 1 tablespoon cheddar cheese grated
- 1 tablespoon chives sliced
- 1 tablespoon parsley fresh chopped
- Prepare all the ingredients. Slice the mushrooms and red peppers. Whisk the eggs in a bowl with a whisk. Chop the herbs. Grate the cheese.
- Heat half the butter in a pan and saute the mushrooms and peppers for 3 minutes or until they are soft. Set aside.
- Add the rest of the butter to the same pan and let it melt.
- Add the eggs all at once to the pan over medium heat. Stir the eggs constantly until they are almost set using a silicon spatula. Allow the omelet to cook briefly, sliding the eggs to the far side of the pan.
- Add the mushroom mixture and the cheese to the center of the omelet. Fold it over and invert onto a plate
- Top the omelet with fresh herbs. Serve hot.
Here are photos of the steps to make this delicious breakfast or dinner omelet.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.