Featuring Oliva di Vita’s Mushroom Sage Infused Olive Oil
Ingredients (1 glorious omelet)
- 3 large eggs
- 2 tbsp milk or cream
- 1–2 tbsp Oliva di Vita Mushroom Sage Infused Olive Oil
- ½ cup mixed mushrooms (shiitake, cremini, oyster—chef’s choice)
- 1 garlic clove, minced
- 3–4 fresh sage leaves
- ¼ cup shredded Gruyère or smoked mozzarella
- Salt & pepper
- Optional: a tiny splash of white wine (because you’re classy, obviously)
Instructions
1. Start with a sizzle.
Add 1 tablespoon of the Mushroom Sage olive oil to a skillet over medium heat.
Throw in the fresh sage leaves and let them crisp for 30–45 seconds.
Remove and set aside—do NOT eat them now… even though you’ll want to.
2. Mushrooms do their magic.
In the same pan, add the garlic and mushrooms.
Sauté until golden. If you want to get extra fancy, add a splash of white wine and let it reduce.
Season lightly with salt and pepper.
3. Prep the eggs.
Whisk eggs, milk, salt, pepper, and a teeny drizzle of Mushroom Sage oil (trust me).
Pour the eggs over the mushroom mixture and swirl the pan to distribute evenly.
4. The slow-and-low method.
Lower the heat, sprinkle on the Gruyère, and let the omelet cook gently until the edges are set and the center is soft but not runny.
Fold it over with confidence and panache.
5. Finish like a culinary icon.
Slide onto a plate, top with the crispy sage leaves, and drizzle just a whisper more Mushroom Sage olive oil over the top.
Serving Suggestion
Pair with:
- Buttered sourdough
- A side salad with Oliva di Vita Lemon White Balsamic
- Or… eat it directly out of the pan like a woodland sorcerer who brunches