"Loon" Omelet Recipe

A few months ago we went out for breakfast and ordered a loon omelet off the menu. It was incredible, and all that week I was craving more of the flavor so I dreamed up my own recipe to mimic the one we had eaten. So, here it is.

Loon Omelet with Mushroom Cream Sauce

1/2 c green peppers, chopped
1/2 c onion, chopped
1/2 c mushrooms, diced
2 T olive oil
1/2 c cooked wild rice
1/2 c shredded mozzarella or swiss cheese
Salt, Pepper
2 eggs
2 T butter
2 garlic cloves
5 fresh sage leaves or 1 T dried sage
another 1/3 c mushrooms, diced
1 cup heavy cream
1/2 leek, chopped

Start by sauteeing the green peppers, onions, and mushrooms in olive oil in a medium saucepan. Once these are softened, toss in the cooked wild rice along with salt and pepper to taste.  Heat thoroughly. Turn off heat, sprinkle some shredded mozzarella or swiss cheese on top, cover, and set aside.

In the meantime, in a small saucepan, melt 2 T butter, salt and pepper, sage, and add 2 garlic cloves, finely minced. Sautee for 1 minute and then add the leeks, and mushrooms. Sautee over low heat for 5 minutes until the mushrooms are slightly softened. Pour in cream and heat slowly. When the sauce has thickened somewhat and is velvety smooth, remove from heat.  Set aside.

In another small saucepan, heat 1 T olive oil on medium low.  When the pan is hot, pour in 1 beaten egg with a pinch of salt, swirling the pan as you pour to spread out the egg thinly, like a crepe.
When the egg is nearly cooked on the top, turn off the heat, cover, and let it finish cooking. You will repeat this process to make the second omelet.

Now it's time to build the omelets!
Slide the omelet onto a warm plate and place 1/2 of the pepper/onion/mushroom mixture in the middle in an elongated shape. Fold each side of the omelet over the mixture and pour 1/2 of the mushroom cream sauce over top, followed by a garnish of shredded cheese. Serve and enjoy!