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Omelet with Mushrooms, Mustard and Gruyere

Omelet with Mushrooms, Mustard and Gruyere

  • Makes
    4 servings
  • Cook Time
    30 minutes

Earthy cremini mushrooms, sautéed until lightly browned, are brightened with white wine and mustard. Gruyère cheese and fresh chives pair perfectly with the creminis, adding gooey richness and savory allium notes. A simple vinaigrette-dressed salad and warm crusty bread are ideal accompaniments.

Tip

Don't substitute smooth Dijon mustard for whole-grain. Its stronger, sharper flavor will overwhelm the other ingredients and its consistency will make the filling somewhat pasty and thick.

Ingredients
  • 8

    large eggs

  • 4

    tablespoons finely chopped fresh chives, divided

  • Kosher salt and ground black pepper

  • 4

    tablespoons (½ stick) salted butter, divided

  • 8

    ounces cremini mushrooms, trimmed and quartered

  • ⅓

    cup dry white wine

  • 3

    tablespoons whole-grain dijon mustard

  • 4

    ounces shredded Gruyère cheese (1 cup packed)

Step 1

In a medium bowl, whisk together the eggs, 2 tablespoons of chives and ½ teaspoon each salt and pepper. In a nonstick 12-inch skillet over medium, melt 2 tablespoons of butter.

Add the mushrooms and cook, stirring occasionally, until well browned, 5 to 8 minutes. Stir in the wine and mustard, then cook, stirring, until the liquid has evaporated, about 2 minutes. Transfer to a small bowl and wipe out the skillet.

Step 2

In the same skillet over medium, melt the remaining 2 tablespoons butter, then swirl the pan to coat. Pour in the egg mixture and, using a silicone spatula, draw the edges toward the center and gently stir, working your way around the perimeter of the pan.

Cook the eggs this way until they form soft, pillowy curds but are still runny enough to pool on the surface of the pan, 1 to 2 minutes.

Step 3

Spread the eggs in an even layer, then remove from the heat and sprinkle the cheese evenly over the eggs. Cover and let stand until the cheese is melted and the omelet is set, about 5 minutes.

Run the spatula around the edge and under the omelet to loosen, then slide it onto a plate. Scatter the mushrooms over one half of the omelet. Using the spatula, fold the omelet in half to enclose the filling. Cut into 4 wedges, then sprinkle with the remaining 2 tablespoons chives.