Shiitake mushrooms not only add flavor to this delicious brunch dish, but also include a variety of elements that have been known to lower cholesterol, protect the liver, and reduce blood pressure levels.

Wild Mushroom and Goat Cheese Omelets

Serves 6 to 8 generously

Ingredients

• 6 Tablespoons (3/4 stick) unsalted butter
• 12 ounces shiitake mushrooms, stems discarded, caps thickly sliced
• 3 medium shallots, chopped
• 2 bunches fresh watercress, trimmed, cut into 3-inch lengths
• Salt and freshly ground black pepper
• 18 large eggs
• 8 ounces fresh goat cheese, crumbled

Preparation

1. Preheat the oven to 225ºF.
2. Melt 3 tablespoons of the butter in a large skillet over medium-high heat.  Add the shiitakes and cook, stirring occasionally, until golden, about 7 minutes.  Add the shallots and cook until tender, about 3 minutes.  Add the watercress, season with salt and pepper to taste, and cook just until the watercress is wilted, about 1 minute.  Keep warm.
3. Crack 6 eggs into a medium bowl, season with salt and pepper, and beat with a whisk.  Melt 1 tablespoon of the butter in a 10-inch skillet over medium-high heat.  Whisk the eggs again and add them to the skillet.  Cook, lifting the edges with a spatula to allow the uncooked egg to run underneath, until the bottom of the omelet is golden and the top is nearly set, about 4 minutes.
4. Spoon one-third of the mushroom filling down the center of the omelet and sprinkle with one-third of the goat cheese.  Using a rubber spatula, fold the sides of the omelet over the filling to enclose it completely.  Slide the omelet into a large heatproof plate and put it in the oven to keep warm.
5. Repeat with the remaining butter, eggs, and filling to make 2 more omelets.  Serve at once.

What are your favorite anti-inflammatory brunch dishes?