Chef Paul Prudhomme's Magic Seasoning Blends

CHEESY TERIYAKI OPEN-FACED OMELET
Serves 2

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4 eggs
1/4 cup Chef Paul Prudhomme's Magic Sauce & Marinade® - San Francisco Teriyaki
1 teaspoon vegetable oil
3/4 cup chopped onions
1 cup shiitake mushrooms, stems removed and sliced
1/4 cup sliced green bell pepper, cut in 1/2-inch lengths
1/4 cup sliced red bell pepper, cut in 1/2-inch lengths
1/4 cup sliced yellow bell pepper, cut in 1/2-inch lengths
3 tablespoons unsalted butter
8 slices Muenster cheese, about 6 ounces

Combine the eggs and the Teriyaki Marinade in a mixing bowl and whisk until fully combined and frothy.

Heat the oil in a 10-inch nonstick skillet over high heat for 1 minute. Add the onions. Cook, stirring frequently until the onions begin to brown slightly on the edges, about 2 to 3 minutes. Add the mushrooms and stir well until the mushrooms begin to lose their raw color, about 1 minute. Add the green, red and bell peppers. Stir well and reduce the heat to medium. Continue to cook, stirring frequently, until the bell peppers are bright and candy colored, about 2 minutes. Add the butter and stir until the butter is completely melted.

Whisk the eggs again briefly then add to the skillet. Cook, stirring gently and shaking the pan gently so that the eggs don't stick, until the eggs are cooked on the bottom, about 1 minute. Flip the omelet (use a pair of spatulas if needed). Place the slices of cheese on top of the omelet. Cook for 1 minute and flip again. Cook until the cheese on the bottom is melted, about 1 minute. Place a large ovenproof plate over the skillet and carefully invert the omelet onto the plate.

Brown the cheese by placing the plate under the broiler, or use a propane torch to heat the cheese until it is lightly brown and bubbly. Serve immediately.