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Folded Omelets
Makes 3 omelets

Ryan Hardy, chef at the Little Nell in Aspen, made this elegant dish at a sunny country brunch he threw at his ranch in western Colorado.

Combine 2 eggs, one quarter cup milk, salt and freshly ground black pepper to taste. Heat a crêpe pan or small non-stick skillet. Rub the pan with a little butter and add one quarter cup of the egg mixture. Cook over a medium low heat, until the eggs set. You don’t need to flip the omelet over—it’s very soft and tender. Slide onto a warm platter, fold in quarters and continue with the remaining egg mixture. Dress with butter. Serve with pickled mushrooms.

© Eugenia Bone, 2011 - all rights reserved