Ingredients for Wild Mushrooms Shallot And Gruyre Omelets
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How to Make Wild Mushrooms Shallot And Gruyre Omelets
- Melt 1 tablespoon of butter in a heavy small skillet over medium heat.
- Add 8 ounces of sliced wild mushrooms and 1/4 cup of thinly sliced shallots. Sauté until mushrooms are tender, about 5-7 minutes.
- Season with salt and freshly ground black pepper to taste.
- Remove from heat and stir in 1 tablespoon of minced fresh parsley.
- In a small bowl, whisk together 3 large eggs and 2 teaspoons of water.
- Season the egg mixture with salt and freshly ground black pepper to taste.
- Heat a small nonstick omelet pan over medium-high heat.
- Add 1 1/2 tablespoons of butter and heat until the foam begins to subside.
- Pour in half of the egg mixture into the hot pan.
- Gently stir the eggs with a fork several times, drawing the fork across the bottom of the pan to create a creamy texture.
- As the eggs begin to set, lift the edges of the omelet with a spatula, allowing the uncooked egg to flow underneath until the top is almost set but still slightly moist.
- Spoon half of 1/2 cup of shredded Gruyère cheese, then half of the mushroom mixture down the center of the omelet.
- Fold the omelet over the filling in thirds and gently slide it onto a plate.
- Repeat steps 8-13 with the remaining egg mixture, butter, cheese, and mushroom mixture.
- Garnish both omelets with a sprinkle of fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
8g
Fat
130g
Carbs
2g
