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“Not Yo Mama’s” Omelette Class

Chef Tucker
Cook time: 90 minutes
Servings: 2
Difficulty: Beginner

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Print Recipe

What you'll learn

  • Discover the secret behind creating fluffy eggs.
  • Unveil the art of cooking mushrooms to perfection.
  • Craft the ideal omelet, from proper pan heating to skillful folding!

Mise En Place

Whisk
Knife
Chopping Board
Saute Pan
Rubber Spatula
Bowl

Shopping List

Shallot, 1x

Chives, 1 bunch

Cremini mushrooms, 2 handfuls

Pt. Reyes Toma, 5 oz

Eggs, 4x

Balinese Truffle Salt, to taste

Black pepper, to taste

Bacon strips, 4x

Unsalted butter, 1 tbsp

Shredded cheese, ½ cup

Crema, 1 oz

Yellowbird Hot Sauce, to taste

Prep

  1. Mince the shallot.
  2. Slice the chives.
  3. Chop the mushrooms.
  4. Shred the Toma.
  5. Whisk the eggs vigorously and season with salt and pepper to taste.
  6. Dice the bacon.

How to cook

  1. Heat a nonstick pan over medium heat. Add one tablespoon of butter and melt it down, then add the bacon. Render the fat and start to get it GBD–Golden Brown & Delicious. (You might have to pour off some of the fat at this point, depending on your bacon.)
  2. Add the mushrooms and a pinch of salt. Cook until the mushrooms start releasing their juice, then add the shallots and cook until soft.
  3. Add the eggs.
  4. Pop in the cheeses and melt them.
  5. Top your omelet with crema and chives to finish.
  6. Smother in hot sauce and DIG IN CHEF!!!

From the chef

Chef Tucker here! Join me in a sizzling adventure to master the art of crafting the legendary "Not Yo Mama’s" Omelet! Say goodbye to boring breakfasts and hello to a flavor-packed journey. Let's crack some eggs, whisk up deliciousness, and fold in incredible ingredients that will have your taste buds dancing!

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