Spring Omelet + KB by Knights Bridge Sauvignon Blanc & Unoaked Chardonnay

Spring Omelet
KB by Knights Bridge Sauvignon Blanc or Unoaked Chardonnay

Serves: 2
Prep time: 5 minutes
Cook time: 5 minutes

Omelet
4 large eggs
2 T milk
2 T clarified butter
3 cremini mushrooms, sliced
½ red bell pepper, sliced
2 T diced ham (such as Berkshire)
1 green onion, thinly sliced
½ cup shredded dry Jack (such as Vela)
Salt and pepper to taste

Salad
2 cups fresh baby greens
1 Persian cucumber, thinly sliced
8 cherry tomatoes, sliced in half
1 T citrus juice (lemon, lime and/or kumquat)
2 T Extra Virgin Olive Oil
Salt and pepper to taste

Method
Lightly beat eggs and milk together in bowl, season to taste with salt and pepper. Heat 1½ tablespoons clarified butter in pan, add mushrooms and sauté over medium-low heat until they release their liquid and begin to brown; add bell pepper and ham and reduce heat to low. While filling ingredients are cooking, toss all salad ingredients together in large bowl and season to taste with salt and pepper. Heat remaining ½ tablespoon clarified butter in an omelet pan over medium high heat, add half egg and milk mixture. Cook just until edges are set, slide out of pan onto plate then flip back into pan and remove from heat. Add half the cheese and half the filling ingredients then fold over and slide onto plate; repeat with remaining half egg, cheese and filling mixture. Serve immediately with salad and a glass of KB by Knights Bridge Sauvignon Blanc or Unoaked Chardonnay.