How to Make Mini-Omelettes

I love to serve these adorable tiny treats as appetizers, or for little nibbles at cocktail parties. They look so elegant on a square serving plate. With a little practice, you can crank them out pretty quickly,
enough for an eight to ten person dinner party. Be sure to serve them hot though!

Ingredients:

• One egg
• Four chopped-up mushrooms, preferably crimini
• One stalk of green onion, finely chopped
• A pinch of cheddar and monterey cheese, shredded
• Salt and pepper

Tools:

• Rubber spatula
• Egg ring
• Omelette pan

     Heat your stove to a low medium, setting 4 on my electric stove. Spray an omelette pan with Pam, preferably Olive Oil Pam. Put the poached egg ring tool in the bottom of an omelette pan and respray Pam into it. Push the egg ring down so it sits firmly on the pan - be careful not to burn your
fingers. Be sure you put the ring's handle facing up so you can pull up on the handle when the egg is done, without burning your fingers, also.

     Break an egg into a small dish and beat it with a fork. Add a tiny bit of salt and pepper and stir. Pour half your egg mixture into the egg ring, slowly and carefully. It may start seeping under the edges of the egg ring. Don't worry about that as you can cut those off later. Let the omelette "set" for about twenty seconds, then sprinkle the cheese on top. Try to keep it in the middle, if possible. Let the omelette set
another 15 seconds.

     Now carefully pick up the egg ring by its wooden handle, and don't burn your fingers. Most likely your mini omelette is stuck to the egg ring. Transfer it to a plate where you can poke at it with a fork or spoon to get it to drop out of the egg ring. Usually, my mini-omelette sticks to the tiny screw that holds the wooden handle onto the egg ring. Cut the omelette away with a knife if that happens. Fold the
omelette in half, and put it back in the omelette pan. Squish it down with your rubber spatula.

     Let it sit fifteen or so seconds and flip it over. It may flop open - just quickly squish it back shut again. Hold it down gently with the spatula while it cooks another twenty seconds or so. Don't overcook it, as it will dry out and get tough.

     Transfer to a plate, preferably a square one. The plate should be small, but bigger than the mini-omelette.

     It doesn't look all that nice yet. Sprinkle two or three tiny bits of green onion for a much-needed garnishing touch. Here's the finished product - it ends up about two inches long and an inch wide. Just enough for about two bites. Be sure to wipe plate clean of gooey egg runoff. Serve with sparkling white wine, or cocktails.

-Carrie