FOODlog #263: French Omelet with Portobello & Shokupan Toasties

Often for breakfast at the cafe, we the kitchen staff make something simple with the ingredients in the kitchen. It varies a lot as we use leftovers or items that we have too much of and are expiring.

We had some leftover egg wash that we use to coat the Portobello mushrooms to deep fry. The eggs had the Portobello seasoning flavor which is a garlic infused oil with Korean chili flakes. I used this and made a French-style omelet.

On the side, I used the Portobello mushrooms stems that we cut off the mushrooms we serve at the cafe and Sautéed them. The mushrooms roasted and soaked in the same garlic infused chili flakes oil so I didn't use any seasonings for this except a little salt to taste.

We also had some shokupan toast edges so I toasted them with some butter and plated it up with my omelet and mushroom stems. I then added a saucer of honey mustard which we also serve in the cafe and garnished the omelet with some microgreens which were dying and needed to be used.

A typical 'not-so-typical' chef's meal that's delicious and energising for the long day ahead of cooking and serving food.