Omelette of beet greens, shiitake and oyster mushrooms with Sovrano cheese
Hey all! This is a recipe by April Goulding, a lufavore and inspiring cook who regurarly shares her love for our veggies on her Twitter (@AprilTock). We tought it'd be fun to share her passion with you. Enjoy!
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I make some variation of this omelette at least 3 times a week, using a selection from the variety of greens and other veggies that I receive in my weekly Lufa farms basket. I also add herbs if the impulse strikes and some cheese-always trying to accentuate the textures and flavours of the vegetables, as they are meant to be "en vedette".
I always get shiitake mushrooms in my basket, but this week I was also lucky enough to receive leafy red beets and coloured oyster mushrooms. The greens on the beets were the most beautiful violet colour, with a mild, peppery yet earthy flavour that is reminiscent of the beets themselves.
The firm, delicate oyster mushrooms were the palest ballet-slipper pink. I had Sovrano cheese in my fridge and knew it would be a perfect match for these tender greens and fungi. Sovrano is an Italian-made, 18-month aged, Parmesan-style cheese that is made from a combination of unpasturized buffalo and cow's milks. Its flavour is nutty, rich and creamy, but not at all overpowering.
When I had all the veg prepped and the cheese grated, I knew that I had to add a little herbs de Provence to tie it all together with the eggs and cream. My nose was craving the anise in the herbs. The result was the delicious and beautiful, colourful omelette whose picture I posted on Twitter and Facebook yesterday!
1 Tbsp organic butter
3 large organic eggs
1/4 cup organic 10% cream
6 large shiitake mushrooms (woody part of stems removed)
6 large "petals" of oyster mushroom
1 bunch leafy red beet greens-stems removed
1/3 cup finely grated Sovrano cheese ( I use a rasp for ultra-fine grate and fast melting time)
Pinch of coarse sea salt
Pinch of herbs de Provence
Instructions
- Crack the eggs into a small bowl and beat them lightly with the cream.
- Heat a 12" frying pan over a medium flame. Add 1/2 Tbsp butter. Once the butter is melted, lay the beet greens on one side of the pan and the mushrooms on the other. Stir the mushrooms periodically to coat with the butter. Cook for 2-3 minutes or until the greens just start to wilt. Remove the greens and mushrooms from the pan and set aside, covered to keep warm.
- Add the remaining 1/2 Tbsp butter to the frying pan to melt. Pour in the beaten eggs, swirling the pan to obtain an even layer. As the edges of the egg set, gently lift with a narrow turner to allow raw egg from the center of the pan to run to the edge. Do this every 1-2minutes until the egg is lightly set all over. Sprinkle entire surface of egg with herbs de Provence.
- Arrange the warm veggies down the center of the egg. Sprinkle with the coarse salt and top with the grated cheese. Using the turner, gently fold one third of the egg over the filling, then fold the other third over, so that it looks like a pretty envelope with greens, mushrooms and cheese peeking out the ends.
- Carefully slide the omelette onto a warm plate and enjoy with a slice of buttered toast and a cup of coffee. I recommend the kamut flour Gros Albert from Lufa's partner, Le Fromentier. It's flavour is creamy and its crumb is soft. It is perfect with this omelette. And, of course, nothing is better than Kittel coffee ;) The hint of sugar cane in the Tolima goes well with the cheese.
April Goulding
