Mushroom Omelet

Ingredients

3 eggs
Pinch salt
1 twist fresh ground pepper
1 tbsp. grape seed oil (Canola oil, olive oil or butter can also be used)
1/4 cup julienned shitake mushrooms (sauteed lightly in grape seed oil)
1/3 cup julienned leeks
2 tbsp. goat cheese
1 tbsp. fresh thyme-chopped

Method

1. Lightly beat eggs. Add a pinch of salt and one twist of fresh ground black pepper.

2. Place pan over medium heat and add oil. When oil has warmed, add leeks and mushrooms (mushrooms have already been sauteed once) and saute together. When leeks are translucent, add eggs.

3. Crumble goat cheese and thyme over omelet, distributing evenly around the pan. Add more salt and pepper to taste. "Rock the boat," tilting the eggs around the pan.

4. Let the omelet set over medium heat until slightly firm. Once the eggs have set, hold pan at an angle and fold the omelet onto a plate.

Courtesy of the 'beca Restaurant at the Duane Street Hotel in New York City