Perfect for brunch, lunch, or a casual weeknight meal, this unctuous omelet stuffed with buttery sherried mushrooms and melty luscious cheese is sure to make you a star in any kitchen! I cooked this amazing dish for the crew of a reality cooking show I appeared on and they licked their plates and asked for more!
Cheesy Gruyere and Mushroom Omelet with Fresh herbs
- 1 tablespoon butter
- 5 medium button mushrooms, sliced
- 1 small shallot, fine diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon sea salt and pepper
- 1/4 cup dry sherry
- 4 large organic free-range eggs
- 1 cup shredded gruyere cheese
- 1/4 cup fresh herbs like chives and parsely, chopped
Saute the mushrooms and shallot in butter over medium high heat until shallot has caramelized and the mushrooms have browned. De-glaze the pan with sherry and continue to saute until the liquid has reduced and the alcohol has burned off. Remove to a bowl and let sit app, five minutes until mushrooms have released their liquid.
Whisk the eggs in a medium bowl until frothy and slowly stir in the mushroom liquid.
Spray a non-stick pan with cooking spray. Return pan to medium high heat and warm. Add the eggs and shake your pan a bit to spread them out evenly. When the omelet begins to cook and firm up, but still has a little raw egg on top, sprinkle over the mushrooms and the Gruyere cheese.
Using a spatula, ease around the edge of the omelet, then fold it in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate. Garnish with fresh herbs and enjoy!.