Rebecca Minkoff Mini M.A.C. Omelette

Rebecca Minkoff Mini M.A.C. Omelette

Welcome to my first video in my “New York Fashion Week” Theme Week series!! Rebecca Minkoff’s show is actually on Friday, September 5th, so I thought that turning one of her iconic bags into an omelette would be fitting! The mushroom filling is my go-to recipe when making an omelette, because the mushrooms, onion and cheese just taste SO yummy, savoury, salty and melty together. When making the egg, keep it as flat as possible so that you’ll be able to shape and trim it easily! I cut out the little chain part from the cheese using a straw, but you could always use a knife and just cut little circles. And, if you prefer her Mini M.A.C. in a different colour other than yellow, just add some food colouring to the eggs! Just imagine – you could fill a table with omelette purses of every single colour. Who wouldn’t want to eat that?

Rebecca Minkoff Mini M.A.C. Omelette

We are turning one of Rebecca Minkoff’s iconic bags into an omelette! The mushroom filling is my go-to recipe when making an omelette, because the mushrooms, onion and cheese just taste so yummy, savoury, salty and melty together.

Servings 1

Ingredients

• 3 eggs
• 1 clove of garlic minced
• ½ onion thinly sliced
• 10 white button mushrooms thinly sliced
• salt
• pepper
• shredded white cheddar cheese as desired
• white cheddar cheese slices as needed
• olive oil
• silver lustre dust

Instructions

• Crack the eggs into a bowl, and whisk until the egg whites are completely incorporated and bubbles appear on the surface.
• Drizzle some olive oil into a large frying pan set to medium heat, and pour the beaten eggs into the pan. Allow this to cook without stirring it until the top of the eggs has completely set and cooked, about 3-5 minutes. You may have to adjust the heat to prevent it from burning on the bottom. Transfer the egg to a plate lined with plastic wrap, and set aside.
• Drizzle some more olive oil into the large frying pan, and add the garlic. Set the heat to medium, and cook until the garlic becomes fragrant. Then add the onions and mushrooms, and cook on medium to medium-high heat until the onions have become translucent, and the mushrooms have softened. Season with salt and pepper, and set aside.
• Transfer the omelette and the plastic wrap to a cutting board, keeping the nicest side facing down, so that it will be the outside of the purse. Cut it into a large, vertical rectangle, allowing the shorter sides to stay rounded, just slice off the sides. Then gently transfer this onto a serving plate, and spoon the mushroom filling into the centre. Sprinkle on as much shredded white cheddar cheese as you like. Fold up the omelette like a letter, with the seam near the top of the omelette.
• Using the scraps that you cut from the omelette, cut out the pockets, purse strap and tassels. Looking at a photo of the Mini Mac purse while doing this is really helpful. Then arrange these on top of the omelette.
• Use the slices of white cheddar cheese to cut out the hardware of the purse, like the zipper, clasp and chain. Arrange these onto the omelette, and then dust on some silver lustre dust with a small paintbrush to make the cheese look metallic.

Video

Notes

When making the egg, keep it as flat as possible so that you’ll be able to shape and trim it easily!

I cut out the little chain part from the cheese using a straw, but you could always use a knife and just cut little circles.

If you prefer her Mini M.A.C. in a different color other than yellow, just add some food coloring to the eggs! Just imagine – you could fill a table with omelette purses of every single color. Who wouldn’t want to eat that?

Keyword mini m.a.c., mini mac, omelet, omelette, rebecca minkoff

Tried this recipe?Let us know how it was!