Recipe - Shitake Mushroom & Arugula Omelet

Here is a great CSA breakfast (or lunch, or dinner)!  (I made this this morning, using eggs, mushrooms, and greens from my CSA share.)

Shitake & Arugula Omelet

Delicious and filling, this is chock full of healthy goodness! (For the most health benefits, use all fresh organic ingredients, and make sure the eggs are from  pasture-raised chickens.)  Use more or less to expand the recipe easily - as listed below, will feed one to two people.



CSA Omelet with Shitake Mushrooms & Arugula (Serves 1-2)

Ingredients:
4-5 small to medium shitake mushrooms
Handful of young, tender arugula ("rocket") greens
2 TB real butter (preferably organic)
2-4 eggs (organic, from pasture-fed hens), beaten well
1/4 cup shredded cheese (Cheddar, Colby, Swiss, etc.)
Salt & fresh ground pepper to taste

Instructions:
1. Slice shitake mushrooms into thin strips.
2. Melt 1 TB butter in large skillet until it foams. Add shitakes and saute, stirring frequently, about 5 minutes (you may wish to cover the pan for part of this time, but remove cover to let any liquid evaporate for last couple of minutes).
3. Meanwhile, wash arugula and shake dry. Remove stems, and tear leaves into pieces.
4. Add arugula to mushrooms, stir well, cover, and cook 1-2 minutes longer.
5. Add remaining 1 TB of butter and stir to melt, making sure bottom of pan is coated. Spread mushrooms & greens evenly in bottom of skillet.
6. Pour eggs gently over vegetables to cover. Sprinkle with cheese. Cover pan tightly.
7. Let cook 2-3 minutes, then rotate pan, turn off heat, and let sit 3 minutes more, or until eggs are firm and cheese is melted.
8. Slide onto a plate and season with salt & fresh ground pepper (we like Himalayan Pink Salt especially well, both for its taste and health benefits)

(For more on CSAs, as well as cooking from scratch and other related topics, visit www.newholisticliving.com. )