Mushroom & Gruyère Omelet
This morning I woke up slowly, had my coffee in bed, then strolled into the kitchen to find Cremini mushrooms and a bit of that wonderfully melting, subtle-tasting Gruyère cheese (Swiss).
That’s a winning combination for an omelet that will make you feel like you’ve landed in the lap of luxury. A splash of soy sauce into the butter puts a spring in the umami taste of the mushrooms!
Recipe: (serves 2-3)
4 egg whites
1 Tbs minced parsley
1/4 tsp salt
1 1/2 Tbs Canola oil
8 oz Cremini mushrooms, or white button mushrooms, sliced.
1/2 Tbs soy sauce
1 Tbs melted butter
1/3 cup grated Gruyère cheese
1. In a sauté pan, add the sliced mushrooms, cover and cook on low heat until they begin to release their liquid, about 5 minutes.
2. Add the soy sauce to the melted butter to combine well and then add the mixture to the mushrooms, stirring thoroughly. Continue to cook the mushrooms uncovered on medium-low heat until the liquid evaporates. Set aside.
3. In a large bowl beat together the eggs, egg whites, salt and parsley. Set aside
4. In a non-stick 12-inch skillet, heat the canola oil on medium heat, then pour in the egg mixture. (Tip: as the egg mixture cooks, you can fold the edges of the omelet inward about an inch to let the uncooked egg mixture flow onto the pan and cook.) Slowly cook the omelet until the top is still uncooked but firm enough to flip, about 3 minutes.
5. Flip the omelet over. Spread the mushrooms over one half of the omelet and top with the grated cheese. Fold the other half over the mushrooms, cover with a lid and cook for another 3 minutes until the cheese has melted.
I’d serve this with slices of toasted sourdough bread and a flute of champagne.