Allll the Mushrooms Omelet

Mushroom Filling preparation

1. Place the dried mushrooms in a bowl and pour on 2 cups of boiling water. Let soak for 30 minutes. Pour the mushroom mixture through a strainer, saving the liquid. Rinse the mushrooms to eliminate any dirt. Chop coarsely.

2. Heat the olive oil over medium heat in a large, heavy skillet and add the shallots or onion. Cook, stirring often, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat. Add the reconstituted dried mushrooms and the broth and turn the heat to high. Cook, stirring, until the liquid boils down, about 5 minutes. Stir in the reserved dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, about 10 to 15 minutes. Add in the psyllium husk and let cook a few more minutes until thickened. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.

Omelet preparation

1. Break the egg whites into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and almond milk. 

2. Heat an 8-inch nonstick omelet pan over medium-high heat. Add the olive oil. When the oil is hot, pour the eggs into the pan. Distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula, to let the eggs run underneath during the first few minutes of cooking. 

3. As soon as the eggs are set on the bottom, spoon the mushroom filling over the middle of the egg and sprinkle the cheese over the mushrooms. If you like your omelet runny, simply fold the omelet over on itself. If you like it a little more cooked through, place a lid on the omelet, mushrooms and cheese briefly, to help cook the eggs through, then fold the omelet over onto itself. Cook for a minute longer. Tilt the pan and slide the omelet onto a plate and add more of the mushroom filling to the side.