EGG OMELET MY WAY ENJOY DAN:

                               EGG OMELET MY WAY by CHEF DAN:

1 omelet

INGREDIENTS:

3-eggs, warmed

1-tablespoon butter, room temperature

1/4-cup cheddar cheese, shredded

1-teaspoo fresh snipped chives

ON THE SIDE:

1/2-cup cremini mushrooms, sliced

2-tablespoons butter

DIRECTIONS:

1.   In a bowl add your 3 eggs.

2.   Turn your tap water hot and cover the egg with hot tap water.

3.   Let rest 5 minutes.

4.   Crack the eggs in a bowl, gently beat with a fork.

5.   Season egg with a pinch of salt.

6.   Heat a non-stick pan over medium-heat, heat for 2-3 minutes.

7.   Add 1 teaspoon butter, when melted swirl around the pan.

8.   Pour the eggs into the pan and stir vigorously with a spatula for 5 seconds.

9.   As soon as curds begin to form, lift the pan and tilt it around until excess liquid pours off the top of the curds and into the pan.

10  Then use the spatula to shape the edge making sure omelet isn’t sticking.

11  Add cheese making sure the edge egg mixture is round and loose on the edges.

12  Then let sit for 15 seconds to develop a proper crust.

13  Shake the pan gently and snap it back toward you to ensure it is free of the pan.

14  Use the spatula to fold over the 1/3-facing you.

15  Top with fresh snipped chives.

MUSHROOMS:

1.   In the hot pan over medium-heat add butter and when sizzling.

2.   Add the mushrooms and sauté for 4-5 minutes, stirring occasionally.

3.   Serve with omelet.

ENJOY DAN:                                                              DAMN DELICIOUS!!