Ingredients for Mushroom And Gruyere Cheese Omelet
- 1 tablespoon butter
- 1/4 cup finely chopped shallots
- 1 cup sliced mushrooms
- 1 teaspoon lemon juice
- 1/4 cup dry white wine
- 2 tablespoons heavy cream
- 1/2 cup grated Gruyere cheese
- pinch cayenne pepper
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 4 large eggs
- pinch salt
- pinch pepper
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How to Make Mushroom And Gruyere Cheese Omelet
- Melt 1 tablespoon of butter in a medium-sized omelet pan over medium heat.
- Sauté 1/4 cup finely chopped shallots or green onions until softened, about 2-3 minutes.
- Add 1 cup sliced mushrooms and 1 teaspoon of lemon juice. Cook until mushrooms are tender, about 5 minutes.
- Pour in 1/4 cup dry white wine and 2 tablespoons heavy cream. Simmer for 2 minutes, allowing the liquid to reduce slightly.
- Stir in 1/2 cup grated Gruyere cheese until melted and creamy.
- Season with a pinch of cayenne pepper to taste.
- In a small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon of cold water until smooth. Add to the mushroom mixture and stir constantly until thickened, about 1 minute. Remove from heat.
- Whisk 4 large eggs with a pinch of salt and pepper. Pour into the prepared pan. Cook until the edges are set.
- Sprinkle the mushroom and Gruyere mixture over one half of the omelet.
- Fold the omelet in half and cook for another minute or two, until the cheese is melted and the filling is heated through.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
96g
Carbs
3g
