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INGREDIENTS 2 Tablespoons olive oil, divided 1 leek, white and light green, halved and sliced 6-8 stemmed shiitakes, thinly sliced 1 clove garlic, smashed and chopped 2 stems fresh thyme leaves 1 teaspoon butter 4-6 eggs, beaten well with 2 Tablespoons water 2 ounces mild cheese, grated (1/2 cup) DIRECTIONS Heat heavy skillet over medium-low heat. Add 1 Tablespoon oil and stir in leeks. Mix remaining oil into sliced shiitakes, combining thoroughly. When leeks are softened, stir in shiitakes and sauté about 5 minutes, stirring often to avoid excess browning. Stir garlic and thyme into mushrooms and sauté for 2 minutes, stirring constantly. Push veggie mixture to sides of pan and place butter in center to melt. When butter is foamy, add the egg mixture. Stir constantly to create a creamy scramble. Be sure to incorporate veggies into eggs. When eggs are soft-set, but still wet, add cheese and stir lightly until eggs reach desired doneness and cheese is melted. Serve immediately. Copyright © 2015 Stefanie Samara Hamblen |
