Mushroom Omelet with Chives

Omelets are great because they are versatile and come together quickly.  The key is using a smaller pan so that the flipping part is more manageable.  This recipe is from the New York Times, and she actually explains the flip really well.  I did it, and I've never done it before!

For this omelet, you can prepare the mushrooms the night before, so the morning part is really easy!  Just reheat the mushrooms briefly before adding to the eggs.

Mushroom Omelet with Chives

Makes 2 omelets
Time: 20 minutes

Ingredients:

2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 shallot, minced
1/4 pound white or cremini mushrooms, rinsed briefly and wiped dry
Salt and pepper to taste
2 garlic cloves, minced
2 teaspoons minced flat-leaf parsley
4 eggs
1 tablespoon minced chives
2 teaspoons milk
3 tablespoons grated Gruyere cheese

Directions:

For the mushrooms,

1. Trim off the ends of the mushrooms and cut into thick slices.  Heat a large frying pan over medium-high heat and add 1 tablespoon of olive oil.  Add the shallot and cook, stirring, until it begins to soften, 2-3 minutes.

2. Add the mushrooms and cook, tossing in the pan, 2-3 minutes, until they begin to soften and sweat.  Add salt to taste and the garlic.  Continue to stir often until the mushrooms are tender, about 5 minutes.  Stir in the parsley, season with salt and pepper as you like, and remove from the heat.  If you are preparing ahead, allow to cool to room temperature and refrigerate 1-2 days.

For the omelet,

3. Heat an 8-inch nonstick omelet pan over medium-high heat.  Break 2 eggs in a bowl and beat with a fork until frothy.  Add salt and pepper to taste and the milk.  Whisk in half of the chives.

4. Add 2 teaspoons of olive oil to the pan.  When the pan feels hot as you hold your hand over it, pour in the eggs.  Tilt the pan to evenly distribute the eggs over the pan.  During the first few minutes of cooking, gently tilt the pan and lift up the edge of the omelet, allowing the egg to run underneath.  Spread half of the mushrooms down the middle and top with half of the cheese.  When the bottom is set (the top will still be runny), jerk the pan quickly away from you then back toward you so that the omelet folds over on itself.  Allow to cook for 1-2 minutes longer, depending on how soft you like your omelet.  Keep warm in the oven while you prepare the other omelet, or go ahead and eat!


Recipe from NYT author Martha Rose Shulman