Recipe: Mushroom, Asparagus, and Ricotta Omelette with Truffle Oil

Every time we've had our fair share of a carb-loaded dinner, I immediately think of making this the next day for breakfast. Carb-loaded dinners, by the way, would most often take place Friday or Saturday evenings. So this is definitely a weekend breakfast dish. 

As you may know by now (or not), I have a certain affinity to breakfast food. I'd have it any time of the day and I actually like making breakfast dishes with heart. Even if I make it still groggy and still half asleep, it makes me want to fully wake up because I'm mainly excited to eat it. I'm not going to lie, I don't make elaborate breakfasts every day. To be completely honest, my usual breakfast options are 2 hard boiled eggs, a bowl of raspberries, or a serving of Greek yogurt. When the weekend comes (actually, this begins like on Thursdays when I start thinking and getting excited of what to cook in the weekend), I get to spend my time making breakfast. Sometimes I even do a little dance. 

When you combine fluffy eggs with crisp asparagus, tender mushroom slices, light ricotta cheese, and a drizzling of truffle oil, it wakes up your appetite. It makes you want to eat it slowly and savour each bite. Unfortunately, I wouldn't recommend using canned mushrooms for this. It's possible, yes. But you won't get the same satisfaction as you would in eating sautéed fresh mushrooms. Cremini mushrooms are often referred to as "baby bellas" or "baby portobellos" because of their brown colour (and a little trivia, portobellos are more mature versions of cremini mushrooms). They provide an earthy taste, they're meaty, and they generally hold better keeping their form. Because of this, they make good components when you're making soup or stew too. 

Mushroom, Asparagus, and Ricotta Omelette with Truffle Oil
This makes 2 hearty omelettes. You can just go ahead and divide the recipe by half if you want to make just 1 serving. 

You'll need a bowl, a non-stick skillet, a fork/whisk, a spatula, and a saucer/plate. 

1 1/2 cups fresh cremini mushrooms, sliced
4-5 stalks of fresh asparagus spears, chopped (about 1cm in length)
1 tbsp olive oil
unsalted butter, as needed (about 2-3 tbsp)
4 whole eggs, large
1/2 cup shredded mozzarella
1/2 cup fresh ricotta cheese
salt and pepper to taste
2 tsp truffle oil

1. Slice your asparagus and mushrooms and set aside. Break the 4 eggs in a bowl and whisk well.
2. Heat your skillet to medium heat and add your olive oil. Sauté the asparagus first for about 2 minutes. Add the mushrooms and continue sautéing until both are tender and the asparagus is bright green. Season with salt and pepper. Transfer to a saucer or a medium plate and set aside.
3. Using the same pan, adjust the heat to low and add about a tablespoon of butter. Make sure the butter is spread out to grease the pan (I know, even if it's non-stick, I use butter because it adds a nice nuttiness and shine). Place half of the whisked eggs and swirl around with your spatula while cooking so it's fluffy, you'll see the folds form.
4. Sprinkle half of the shredded mozzarella and add half of the mushroom and asparagus mixture in the middle, making a line. Top it with half of the ricotta cheese. Season again with salt and pepper and drizzle a teaspoon of truffle oil to finish. The eggs should cook in about 2-3 minutes.
5. Fold one lip of the eggs over the ricotta and fold the other lip to make an envelope (a 3-fold omelette). Tilt the pan for the omelette to slide to the edge. Transfer and tip on a plate to serve.
6. Repeat the same process for the second omelette. 
7. ENJOY!!! What a great way to start your morning. 😋 Serve with slices of toasted bread or even a croissant. Yummmmssss.

*You can definitely add onions to this dish. It will add some sweetness. I just prefer it without onions. Just chop up probably half a white onion and sauté first before you sauté the mushrooms and asparagus. 

**The last thing you want is a runny omelette. I can't stand runny eggs (unless someone's requested for it, then fine). But really, you want your omelette to be fluffy and cooked inside and also cooked through. To achieve this, make sure your heat is on low so you don't burn the outside. Keep stirring the eggs to slowly cook, but don't do this vigorously. They're eggs, calm down and treat them with finesse. Keep the heat low, stir to fluff, and make sure they're cooked all throughout. 

***This dish is hella cheap. If you're looking to impress some guests over for brunch, you can definitely serve this. You can even use different kinds of mushrooms. If you don't have truffle oil, not a problem. You can substitute for truffle salt, just adjust the taste accordingly. It's cheap, fresh, light, beautiful, and very filling. It's also very low-carb, if you're a disciple of that diet (or keto). 

****Lastly, you will never go wrong investing in good non-stick cookware. I don't care what brand it is. You choose what you're comfortable with. But as long as they perform and deliver on their "non-stick" promises, then your dishes will come out great. Eggs work best with non-stick skillets. Because their proteins solidify and coagulate from a free-form state (as you can obviously see right away when cooking eggs), you want to ensure you get the most of each egg you cook and not feed it to the pan instead of your mouth. All that egg stuck on the pan is wasted and you'll only end up throwing it in the trash. When you invest on good cookware, and that don't need to be expensive or branded, it will deliver and produce better, and you're able to enjoy your dishes to the fullest. It's basic ROI. 

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