Recipe from John Selick, Executive Chef at University Hospital's Ahuja Medical Center
Chef Selick will be making the omelette featured below at the 5th Annual Pancake Barkfeast & Local Celebrity Chef Omelette Station to benefit Secondhand Mutts. Click here for information.
Mushroom, Kale & Goat Cheese Omelette
- 4 Roma tomatoes
- 1 clove garlic, chopped
- 1 oz onions, diced
- 1/4 t. fresh thyme, chopped
- 2 oz. white wine
- 3 oz. vegetable broth
- 3 eggs, beaten
- 2 oz. shiitake, oyster, cremini mushrooms
- 1 oz. kale, blanched
- 1 oz. goat cheese
Cut the tomatoes in half and toss with olive oil, salt and pepper, and a pinch of sugar. Spread on a sheet pan cut side down and roast in a 300 degree oven for 2 ½ hours. In a small sauce pan, sweat the onions and garlic in a teaspoon of olive oil until fragrant and translucent, about 5 minutes. Remove the skins from the tomatoes and add to the saucepan with any residual roasting juices. Add the white wine and reduce until thick, then add vegetable broth and fresh thyme and reduce slightly. Puree the tomato mixture until smooth in a blender.
In a medium sauté pan over medium-high heat, sauté the mushrooms in a teaspoon of olive oil until carmelized and then add the blanched kale and season with salt and pepper.
In a non-stick pan over medium heat with a teaspoon of olive oil, add eggs and cook until undisturbed for 30 seconds, and then begin pushing the edges towards the center of the pan until eggs are set. Add crumbled goat cheese and the spinach-kale mixture and fold over off the heat. The heat from the omelette will melt the cheese. Serve with roasted tomato sauce.