Mushroom Omelet With Chives
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 2tablespoons plus 1 teaspoon extra-virgin olive oil
- 1shallot, minced
- ¼pound white or cremini mushrooms, rinsed briefly and wiped dry
- Salt
- freshly ground pepper to taste
- 1 to 2garlic cloves (to taste), minced
- 2teaspoons minced flat-leaf parsley
- 4eggs
- 1tablespoon minced chives
- 2teaspoons low-fat milk
- 3tablespoons grated Gruyère cheese
For the Mushroom Omelet With Chives
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
388 calories; 31 grams fat; 9 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 20 grams protein; 509 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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For the Mushroom Omelet With Chives
- Step 1
Trim off the ends of the mushrooms, and cut into thick slices. Heat a large, heavy frying pan over medium-high heat, and add 1 tablespoon of the olive oil. Add the shallot, and cook, stirring, until it begins to soften, two or three minutes. Add the mushrooms, and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add salt to taste and the garlic, and cook, stirring often, until the mushrooms are tender, about five minutes. Stir in the parsley, season to taste with salt and pepper, and remove from the heat.
- Step 2
If making individual omelets: Heat an 8-inch nonstick omelet pan over medium-high heat. Break 2 eggs into a bowl, and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste, and 2 teaspoons milk. Whisk in half the chives. Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking. Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don’t like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
- Step 3
If making 1 large omelet, heat a 10-inch nonstick pan over medium-high heat. Beat all 4 eggs in a bowl with the milk, salt and pepper, and the chives. Heat the remaining tablespoon of olive oil in the pan, and follow the instructions for the 2-egg omelet, pouring all of the eggs into the pan. The eggs will take longer to set, and you may want to flip the omelet in the pan again after it’s rolled, if the middle seems too runny. Roll the finished omelet onto a platter, or cut in half in the pan, and serve.
- Step 4
Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking.
- Step 5
Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don’t like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
Tip
- Advance preparation: You can make the mushroom filling (step 1) several hours ahead. It will keep for a day or two in the refrigerator. Reheat before making the omelets. Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
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Cooking Notes
Reynolds Woodcock
A celebratory dish in my home. Foraged mushrooms are essential. Has me flat on my back, helpless, tender, and open - every time.
Martha Rose Shulman
I have never heard such advice. Salt before cooking for the best flavor.
MeGabe
Best omelette ever! Have also added sautéed arugula and/or dandelion greens down the middle. Wonderful!
Cyn Lanners
Note that Step Number 2 as presented here includes all of Steps 4 and 5, which give the method for making 2 smaller omelets. Step 4 begins with the 4th sentence: "Whisk in half the chives." and ends with "during the first few minutes of cooking." Step 5 is appended to this paragraph as well, starting "Spread half the mushrooms. . . " and it ends the paragraph. To make 1 large omelet you only need the first 4 sentences of Step 2, then skip to Step 3.
Linda
I have also heard the advice against adding salt before cooking eggs. There are a few variations on why. So I am pleased to hear from an expert that this is just another myth that needs to be dismissed and forgotten. Thank you.
Nori
I am confused by conflicting advice about addint salt to eggs before cooking. Some advisors say salt toughens eggs. This recipe says to add salt before cooking. Can you clarify
Figaro
This we call 'omelet forèstière' and it's a lovely dish for brunch. I used shiitakes and cremini mushrooms and cut the garlic down (if the husband smells garlic, he has hissy fits). I also feel that if I'm eating eggs and lots of butter, I'll add heavy cream to my eggs. The result is unctuous!
Midge
No chives? No problem, but don’t leave out the garlic. I love this with roasted broccoli on the side.
Ron & Robin
Fantastic meal for overnight guests the following morning - just add a glass of fresh squeezed orange juice and it becomes a "10" meal. Though we did use smoked Gruyere which added a bit more depth.
Nora
I’ve always loved omelets (and scrambled eggs). My mother, an excellent cook, taught me this for both: add salt before cooking, eggs really are best at room temperature, adding less than 1/2 teaspoon water is better than milk, and a dash (or as much as you like - I use a lot!) of Tabasco really brightens the taste. I always add tarragon - try it, you’ll be surprised at how good it is.
Anthony
Very nice. I mixed in a few shiitake with white mushrooms for a little more savory taste. The gruyere is perfect cheese here as it doesn't overwhelm the other subtle flavors.
Deb Pickman
I had everything except Gruyere so I substituted thin slices of brie and it was great. I used white mushrooms but crimini would be better. I've got a long way to go with technique but it all landed on the plate & made it look pretty.
Christin
This was great! Strayed out of bounds and added some spinach to the end of the mushroom cook. Topped the veggies with some leftover Dungeness crab before folding the omelet. May go ahead and deglaze the mushroom/spinach pan with a tablespoon or so of sherry next time. Sprinkled the finished product with some Aleppo pepper (sumac would also be good) and served with broccolini topped with leftover garlic tahini sauce. Made a nice dinner.
choppedliver
instead of gruyere, I added fig honey goat cheese on the side. delish!
GreenSageSJ
Amusing that Chef Claiborne worried about salt, then loaded up the recipe with 4 tbls butter! I used half olive oil, half butter. Was working with what I had on hand, which happened to include Irish cheddar and ginormous white 'shrooms that had surprised me in the local market. Subbed second splash of lemon with white wine. Took everything out of the pan before adding egg and cheese. Perfect for St. Paddy's weekend!
Theresa C.
Used 4 oz shitake and 4 oz maitake mushrooms, grated Swiss instead of the gruyere and heavy cream in place of milk. I use a 12 in nonstick pan for omelets for 2. Swirl the pan around over medium high heat until the eggs start to set and then pop the pan under the broiler for a minute...the eggs cook evenly and it puffs up beautifully. Then add the mushrooms and cheese down the middle and flip the sides in. It looked picture perfect and tasted devine! A definite keeper in the weekly rotation.
Ty Fieri 🔥
As someone who frequently messes up omelettes, this was one of the best I have ever made. * I had some spicy Italian sausage that I made on the side, but I wish I had thrown it into the omelette. * After cooking the sausage, the pan was too hot and the mushrooms cooked too quickly, reducing in size. I wish I had let the pan cool (the fire alarm should have told me that). * Very glad I used fresh garlic - it came through in a way pre-minced doesn’t, and I’ve been a staunch pre-minced defender
Linnea
Substituted: heavy whipping cream for milk, red onion for shallot, dried thyme for chives, cheddar for gruyere. Delicious!! Skimp on the cheese, cheddar is very strong. Also used butter instead of olive oil.
Evan
Just cooked with minor substitutions based on what I had in my fridge; shiitake mushrooms and whole milk. Absolutely delicious, will become a regular Sunday breakfast/brunch for sure!
Angie
Substituted asiago as we had feasted on all the gruyere already. Can't get the flip to fold it over trick but thats ok. Was delicious with chives from the garden and heavy cream instead of milk.
Sam
Obviously I couldn’t follow those directions on how to flip and tilt the omelette, I needed to look up a video on the basics. But the recipe is delicious!
Mike
I wasn’t able to flip the omelet over properly. Also, for making the one large omelet, should all the mushrooms and cheese be placed on the eggs? That’s what I did. Maybe that’s why it was so difficult to flip. The taste was excellent though. One tip on the cheese: bit thick Gruyère and grate it right out of the fridge or else it breaks up too much while grating.
Annalisa
I used a gourmet mushroom mix, doubled the mushrooms, used 4tbsps of parsley ( I love parsley!), used one sweet onion instead of the shallot, no chives or cheese, and it was amazing. Also I used my large 10" terracotta pot (Piral) with 3 tablespoons of olive oil, as I always do with frittata, and it came out perfectly, since it's naturally non-stick.
gromanowski
A lovely and Tasty omelette! I used oyster mushrooms, which turned out fantastic. I did need to use lower temperatures on my stove for the single omelette!
unji
Made it multiple days in a row. Delicious. Now in the rotation. Some modifications: Trying to cook with less oil so roasted the mushrooms in the oven at 420 for 15 min with light oil and heavy lemon and shallot drizzle (and salt). Once out of the oven, I mixed in the parsley and proceeded accordingly. Didn’t have chives or gruyere cheese but was still tasty without it. Also used two tbs of low fat cottage cheese instead of milk and it was a good milk replacement hack!
Jennifer
This omelet is truly delicious as written. The mushroom filling and Gruyere make a memorable dinner with a salad and french fries.
Naomi
Could this this recipe be doubled if you made it in a larger pan?
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