The Only Omelet Recipe You’ll Ever Need

I’m careful never to overuse superlatives, so believe me when I say this is the best omelet I’ve ever had. It’s filling and meaty with a salty-sweet kick. The maple syrup takes this to a new level that other omelets just can’t compete with. In fact, if chocolate and peanut butter didn’t exist, I’d probably eat this for dessert, too. You could add melted goat cheese or cuts of smoked bacon but honestly this omelet doesn’t need either of those; it has so much flavor on its own.

Caramelized Onion, Mushroom, and Maple Syrup Omelet

Ingredients:

• 1/2 yellow onion, julienned
• 1/3 cup sliced and washed mushrooms
• 1 Tablespoon oil
• 1 1/2 Tablespoons maple syrup
• 1/4 teaspoon salt
• 3 eggs, beaten together
• Extra oil for greasing

Heat the oil in a pan over medium heat.

Add in the onions, mushrooms, maple syrup, and salt and sauté the vegetables until the onions have caramelized and mushrooms cook a golden brown. Move the vegetables to a plate and heat enough oil in the same pan for the omelet.

Beat together the 3 eggs and pour them into the pan. Add the cooked vegetables on top of the omelet and cover the pan to let the eggs cook. When the omelet egg has mostly cooked, fold it over once and let it rest in the pan for a minute. Plate and serve hot.

I’ll start heating up the pan; how many should I make?