Mushroom & Gruyère Omelette
A French-style rolled omelette with sautéed wild mushrooms and melted Gruyère. Brunch perfection.
FrenchBrunch
12
Minutes
380
Calories
Easy
Difficulty
4
Serves
🍳
Ingredients
- 3 eggs
- 1 cup mixed mushrooms
- ½ cup Gruyère, grated
- 1 tbsp butter
- 1 tbsp chives, minced
- 1 shallot, sliced
- Salt & white pepper
- Crème fraîche
Serves four
Quantities above make four portions. Calorie count is per serving.
Method
- Sauté mushrooms and shallot in butter until golden, 4 minutes. Season and set aside.
- Whisk eggs with a splash of water, salt, and white pepper until just combined.
- Melt butter in a nonstick pan over medium heat. Pour in eggs.
- Gently push edges toward center, tilting pan to let raw egg flow to edges.
- When just set but still creamy on top, add mushrooms and Gruyère to one half. Fold and slide onto plate.
- Top with crème fraîche and chives.
Timing
Allow roughly 3 minutes of preparation and 9 minutes of cooking. Read the method through once before you start so nothing waits on a pan you could have had going already.