Wild Mushroom and Gruyère Omelets Recipe
Cook Time: 10 Minutes
Phase: Phase 1
2 tablespoon Unsalted Butter Stick
2 cup, pieces or slices Mushrooms
0 1/3 cup, sliced Red Onions
1 tsp Garlic
0 1/2 tsp, leaves Thyme (Dried)
0 1/2 tsp Dijon Mustard
8 large Egg (Whole)
5 sprigs Parsley
1 cup, shredded Gruyere Cheese
DIRECTIONSThis recipe calls for morel or shiitake mushrooms, but you could also use button mushrooms. If you used dried mushrooms, reconstitute them and use half the measurement called for.
- Melt butter in a small nonstick skillet over medium-high heat; sauté mushrooms, onion, garlic and thyme 4 minutes until tender. Stir in mustard and season with salt and freshly ground black pepper to taste; remove from heat and transfer mushroom mixture to a plate or bowl.
- In medium bowl, whisk eggs, 1 tbsp minced parsley and 1/4 cup cheese until mixed.
- In same skillet, melt 1/2 tablespoon butter over medium-high heat and add half the egg mixture. Tilt pan or spread eggs to cover bottom of pan. Cook until set, lifting omelet with rubber spatula to allow uncooked egg to flow underneath.
- Top omelet with 1/4 cup grated cheese and half the mushroom mixture. Fold filled portion over center of omelet and slip it on to the serving plate. Keep warm. Repeat with remaining butter, egg mixture, cheese and mushroom mixture. Garnish with parsley sprigs.
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