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