Idiazabal Cheese & Mushroom Omelet

Ingredients:

  • 1/4 cup Ponce de Leon Idiazabal cheese, grated

  • 3 large eggs

  • 1/2 cup mushrooms (cremini, shiitake, or button), sliced

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 1/2 teaspoon garlic, minced

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 teaspoon fresh parsley, chopped (optional)

Instructions:

  1. Crack the eggs into a bowl and whisk until fully combined. Stir in a pinch of salt and black pepper.

  2. Heat olive oil in a nonstick pan over medium heat. Add the mushrooms and sauté for four to five minutes until they release their moisture and start to brown. Add the garlic and cook for another minute. Remove from the pan and set aside.

  3. Reduce the heat to low and melt the butter in the same pan. Pour in the eggs and cook undisturbed for one to two minutes until the edges start to set.

  4. Sprinkle the grated Ponce de Leon Idiazabal cheese evenly over one side of the omelet. Add the sautéed mushrooms on top.

  5. Use a spatula to gently fold the omelet in half, covering the filling. Let it cook for another minute until the cheese melts.

  6. Slide the omelet onto a plate, garnish with fresh parsley if desired, and serve immediately.