Mushroom and Goat Cheese Omelet

An omelet -- my go-to dinner when we return from a road trip, when we need a quick meal or when I just can't think of anything else to cook.

Eggs, mushrooms and some sort of cheese (frequently goat cheese, as pictured here) are always on my twice-a month large shopping list, but I'll toss in any left-over vegetable (broccoli or spinach in particular work especially well), and if I'm ambitious, I'll roast a red pepper to add too. Chopped parsley, cilantro or chives give the omelet a fresh contrast with the creamy mushrooms and cheese. 

Don't forget salt and pepper!

Over the years, I've perfected my technique. Here's my plan for about 6 eggs to serve 2 people:

1. Cook the sliced mushrooms. About 4 to 5 large mushrooms work for a 2-person omelet.

2. Stir the eggs with a few tablespoons of milk (I use soy because I like its creaminess).

3. Pour the eggs in a large (12-inch) skillet, with a tablespoon or two of oil, preheated to medium.

4. Let the eggs slightly set for a minute or two, then start tilting and shaking the pan to spread out the egg mixture.

5. In a few more minutes, use a silicon spatula that is OK with high heat to lift the edges of the omelet all around the pan, one edge at a time, and tilt the pan so the runny mixture fills in the gap where you've lifted.

6. Once all the runny part of the mix is underneath continuing to cook, sprinkle your toppings on half of the omelet. 

7. I then use the spatula or a knife to cut through the untopped half of the omelet into 2 sections (one can be larger than the other to account for different appetites. This procedure allows me to fold over only half of the omelet at a time, helping to ensure that my folding goes smoothly.

8. Fold each piece of the untopped omelet over its topping, turn off the heat and let the omelet sit for a minute or two so the fillings warm up.

9. To serve the eggs from the pan, finish cutting through the omelet where your top cut was and serve each portion separately.

Eating Alone -- The Pleasures of Eggs

I'm lucky not to eat alone most nights, but when Don is off sailing or visiting his brother or some-such errand, I relish the opportunity . . . to have hard boiled eggs for dinner.


The eggs, cold toast (so the butter doesn't melt don't you know), and a hodge-podge of miscellaneous foods scrounged from the fridge or cupboard make the perfect dining alone meal. Sometimes the add-ons include a few carrot sticks or a salad. Dessert might be a handful of gorp made with chocolate chips and toasted nuts, a few dates stashed away in a cupboard, a bowl of Cheerios (with or without milk), a tortilla topped with peanut butter, or a bowl of popcorn; Or, if I'm feeling particularly hungry, I'll have an assortment consisting of all of the above.

I also love to have a glass of wine in a small juice glass instead of a wine glass -- it reminds me of eating at my Portuguese grandmother's house where we drank from little glasses with pictures of horses on them.


Ever since I came upon the recipe for hard boiled eggs from Cook's Illustrated, my eggs come out perfectly every single time. It works this way:

1. Put the eggs in a pot with cold water.
2. Once the water boils,remove the eggs from the heat, and set your timer for 12 minutes. 
3. Plunge the eggs in a bowl filled with water and ice cubes for a minutes or two. 




There are some wonderful books about eating alone. Check out  "Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone," by Jenni Ferrari-Adler and "What We Eat When We Eat Alone: Stories and 100 Recipes,"  by Deborah Madison and Patrick McFarlin.