Mushroom & Gruyère Omelet
There’s something so luxurious about a light and fluffy French-style omelet. But throw in some extras — like caramelized mushrooms, nutty Gruyère, delicately sweet shallot, and bright parsley and chives, as we’ve done here — and your omelet becomes all the more satisfying. And it’s not at all fussy: the omelet cooks in almost the blink of an eye, and then you slide it right onto the plate.
We like to serve a mushroom and Gruyère omelet with a simple arugula salad dressed in a lemony Dijon vinaigrette. There’s no additional chopping — just a wee bit of whisking — and the peppery greens and bright dressing complement the rich, meaty omelet in such a lovely way. Add a glass of chenin blanc, and you’re in for a fabulous little meal. Bonjour, breakfast for dinner!
Our tip: Don’t skip the drizzle of Truff Black Truffle hot sauce! As we describe in our Home Cook’s Guide to Hot Sauce, it’s full of smoky sweetness and umami-rich heat. Here, it cuts through the cheese and adds a lot of depth to the mushroom’s flavor — without bringing additional ingredients into the omelet itself.
Mushroom & Gruyère Omelet
To make the salad dressing: In a small bowl, whisk together the lemon juice, champagne vinegar, and Dijon. Slowly add the olive oil, whisking continuously to emulsify. Season with salt and black pepper, and set aside.
To make the omelet: Heat 1 tablespoon of the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the shallots and sauté until they begin to soften, 1 to 2 minutes.
Add the mushrooms, season with salt, and sauté until they are tender and well caramelized, 7 to 8 minutes.
Season with black pepper and add the garlic. Cook until fragrant, 1 minute.
Stir in the parsley and remove the pan from the heat.
In a medium bowl, beat together the eggs, milk, and chives. Season with salt and black pepper.
Heat the remaining tablespoon of olive oil in a 10” non-stick skillet over medium-low heat. Working quickly, add the eggs and stir, letting them cook about a quarter of the way, so curds are starting to form. Swirl the pan to evenly distribute the uncooked eggs. Cook for 1 to 2 minutes, or until the underside of the omelet sets and lightly browns.
Spread the mushrooms on one half of the omelet and sprinkle the Gruyère on top. Using a rubber spatula, fold the omelet in half. Cook for 30 seconds.
Remove the pan from the heat. Use the rubber spatula to cut the omelet in half.
In a medium bowl, combine the arugula and salad dressing, to taste. Toss to coat.
Divide the omelet halves and salad among 2 plates. Garnish each omelet with a sprinkle of chives and chopped parsley. Serve with Truff hot sauce and toasted baguette.
Recipe adapted from: New York Times Cooking
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