Local and Seasonal Recipes, Menus and More
2 Tablespoons olive oil, divided
1 leek, white and light green, halved and sliced
6-8 stemmed shiitakes, thinly sliced
1 clove garlic, smashed and chopped
2 stems fresh thyme leaves
1 teaspoon butter
4-6 eggs, beaten well with 2 Tablespoons water
2 ounces mild cheese, grated (1/2 cup)
Heat heavy skillet over medium-low
heat. Add 1 Tablespoon oil and stir in leeks.
Mix remaining oil into sliced shiitakes,
When leeks are softened, stir in shiitakes
and sauté about 5 minutes,
stirring often to avoid
Stir garlic and thyme into mushrooms
and sauté for 2 minutes, stirring constantly.
Push veggie mixture to sides of pan and
place butter in center to melt.
When butter is
foamy, add the egg mixture.
Stir constantly to create a creamy scramble.
Be sure to incorporate veggies into eggs.
When eggs are soft-set, but still wet,
cheese and stir lightly until eggs reach desired
doneness and cheese is melted.
Copyright © 2015 Stefanie Samara Hamblen