Old-Fashioned Omelet

Ingredients

• 1 tablespoon butter
• 3 tablespoons oil
• 6 ounces morel mushrooms
• salt
• pepper
• 2 cloves garlic minced
• 3 green onions cut into thin rounds
• 3 - 4 dandelion greens washed, dried and minced
• 1 teaspoon fresh thyme chopped
• 12 eggs
• 3 ounces Gruyere cheese grated
• 1 tablespoon parmesan cheese grated
• 1 tablespoon parsley chopped

Instructions

1. 1
   Heat the butter and 1 tablespoon of oil in a large sauté pan until the butter stops bubbling. Add the morels, salt and pepper and cook over moderate heat for 2 to 3 minutes, stirring. Add the garlic and continue to cook for 2 minutes. Finally, add the green onions, dandelion greens and thyme. Continue to cook until the mixture is tender, about 3 more minutes. Reserve.
2. 2
   Beat the eggs together with a fork or whisk.
3. 3
   Clean and season a large cast-iron sauté pan or use a non-stick sauté pan. Heat the remaining oil until very hot and almost smoking.
4. 4
   Combine the morel mixture with the eggs. Add the eggs to the pan and stir with a rubber spatula. Allow the eggs to set and form a crust on the bottom. Add the Gruyere cheese in an even layer over the eggs. Place the pan in a preheated 325-degree oven and cook for about 12 minutes, or until the eggs are set.
5. 5
   Remove the pan from the oven. Release the eggs from the side of the pan by running the tip of a metal spatula around the outside of the pan. Invert the omelet onto a serving platter. Sprinkle with parmesan and parsley.
6. 6
   Cut into wedges and serve with a green salad.