SERVES 1
2 tablespoons extra-virgin olive oil
½ cup thinly sliced cremini mushrooms
1 teaspoon finely chopped fresh rosemary
¼ cup cooked Quinoa ( this page )
Kosher salt and freshly ground black pepper
3 large eggs
1 Set a large nonstick skillet over medium-high heat. Add 1 tablespoon of the olive oil and heat to shimmering, then add the mushrooms and rosemary. Cook, without stirring, until they begin to brown and crisp on one side, about 3 minutes. Add the quinoa and cook until crisp, about 2 minutes. Season with a pinch of salt and a twist of pepper. Transfer the mushroom mixture to a plate and set aside.
2 Wipe out the skillet, set over medium-low heat, and add the remaining 1 tablespoon olive oil. Crack the eggs into a medium bowl and whisk until they are thoroughly blended so that no strands hang from the whisk when lifted. Season with a pinch of salt and a twist of pepper and add to the skillet. Gently scramble the eggs in the skillet for 30 seconds, creating small curds of cooked egg. Shake the skillet to spread the eggs across the skillet. Evenly distribute the mushroom mixture on top, cover, remove from the heat, and let sit for 5 minutes.
3 Tilt the skillet and gently fold the omelet into thirds. Turn out onto a plate and serve.
