Taste Buds: Omelette Purse

I love the omelette and it is a breakfast we often have on the weekend so when I got this idea to bundle up an omelette in a little breakfast sandwich I was in heaven. And the outcome came out so much better than what I thought, I was a bit worried I must admit. Airy, light and delicious this will be served here again and again.

Wandering around the grocery store a few days ago I spotted these divine portabella mushrooms. I didn’t know at the time that those portabella mushrooms would end up in this morning’s adventure cooking but they worked out perfectly complimented with some shallots (mini onions with a lighter flavour).



To get the purse shape roll out the dough in a square. Set the dough on the pan and place four dinner knives under the dough in a smaller square making a bucket shape so the egg does not run all over. Place the cheese and veggies down first and then gently pour the egg mixture. Quickly fold the top and bottom in and then both sides. Pinch the dough so it stays in place, remove the knives and pop it in the oven.

RECIPE: OMELETTE PURSE INGREDIENTS 1/3 herb pizza dough Trader Joes Pam 1 teaspoon olive oil ½ shallot 1 portabella mushroom 1 eggs ¼ cup Colby cheese DIRECTIONS 1. Preset the oven for 425. 2. Pam a pan and roll dough per instructions above. 3. Pre-cook shallots and mushroom in olive oil in a pan 4. Lay down the shredded cheese, add mushroom mixture, beat eggs and gently pour on top. 4. Close over dough and bake for 20 minutes or until top is golden brown. Slice and serve.

makes one pocket