Omelette Receives Royal Crowning

It's not everyday you snatch eggs straight from the hen house after spending the day outside with the chickens themselves. Add foraging for morel mushrooms to the mix and all I can think about is the perfect omelet.
Vermont is welcoming springtime and it brings us many culinary rewards for surviving another long and beautiful winter season. Chives are best friends with mushrooms and eggs, so this was a great time to harvest some from my herb garden. Cleaning morels is easy, I quickly rinse them under cool water and then dry on a clean kitchen towel. I cut them in half lengthwise, cook them in olive oil with my seasoning salt and add lots of chopped chives. Eggs love low heat, oddly I still find people that do not know this. High heat makes eggs tough, so low heat with a good amount of fat is the way to a successful omelet. My omelet pan of choice is my crepe Scanpan. I use two beaten eggs with more chopped chives, touch of water or milk and my seasoning salt. A Le Creuset spatula is used to lift the cooking eggs up on around the edges to swirl in the still runny top. Once cooked cooked I roll it out onto the plate and crown with the sautéed morels! Simple and clean food. I can think of twenty cheeses that would go with this dish but the first morels of the season deserve to be served in a way that lets them shine.