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Mushroom And Gruyere Omelet

The.Kitchen.Witch's picture
A lovely, fresh, recipe for lunch, brunch, or casual weeknight dining.
Ingredients
  Butter 1 Tablespoon
  Button mushroom 5 Medium, slice
  Shallot 1 Medium, finely chopped
  Dried thyme 1⁄2 Teaspoon
  Regular salt 1⁄2 Teaspoon
  Green bell pepper 1⁄2 Teaspoon
  Sherry 1⁄4 Cup (4 tbs)
  Egg 4 , beaten
  Gruyere cheese 1 Cup (16 tbs), shredded
  Vegetable oil spray 1⁄2 Teaspoon
  Chives and parsley 1⁄4 Teaspoon, finely chopped
Directions

MAKING
1. Place a non-stick pan over medium high heat, melt butter, and add mushroom to it. Sauté until golden brown.
2. Sprinkle thyme, salt and pepper. Stir.
3. When the salt starts releasing water, pour sherry. Cook until the alcohol evaporates.
4. On a plate, transfer the mushrooms.
5. Now, in the same pan, spray non-stick oil, add shallots, and sauté until caramelized. Remove from pan, and place it on the same plate with mushroom.
6. Return the pan to medium high heat, grease it with cooking spray, and pour beaten eggs in it.
7. Shake and spread egg all over. Cook until egg firms up. Flip
8. Top egg with mushroom, and shallots. Pour mushroom water if any in your plate on top.
9. Spread shredded cheese. Fold, and cook for a minute or until the cheese melts inside.

SERVING
10. Serve mushroom and gruyere omelette hot with chives, and parsley garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Breakfast, Brunch
Taste: 
Savory
Equipment: 
Frying Pan
Dish: 
Omelette
Ingredient: 
Egg
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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