Roasted Pepper and Mushroom Omelet with Paprika and Dill
- Makes4 servings
- Cook Time15 - 30 minutes
To make this omelet and its variations, you will need a nonstick 12-inch skillet with a lid. If your skillet doesn't have a lid, improvise with one from a pot of a similar diameter (such as a Dutch oven) or even large baking sheet. It doesn't have to fit perfectly—it only needs to trap heat in the pan.
Don't pour the beaten eggs into the skillet too soon. Waiting until the oil begins to smoke indicates the pan is hot enough to cause the eggs to puff up as soon as they're added, creating a light, fluffy texture in the finished omelet.
Step 1
In a medium bowl, whisk together 8 large eggs, 2 tablespoons fresh dill (finely chopped), 1 teaspoon sweet paprika, 1 medium garlic clove (finely grated) and 1 teaspoon kosher salt.
Step 2
In a nonstick 12-inch skillet over medium, heat 1 tablespoon neutral oiluntil shimmering. Add 4 ounces cremini mushrooms (trimmed and thinly sliced), 2 tablespoons drained diced pimiento peppers, and ¼ teaspoon salt, then cook, stirring occasionally, until the mushrooms are softened, 3 to 5 minutes. Transfer to a small bowl.
Step 3
Add another 3 tablespoons neutral oilto the skillet and heat over medium-high until barely smoking. Pour in the egg mixture and cook, stirring vigorously with a silicone spatula from the outside of the pan in toward the center, until wet, soft curds form but the eggs are still runny and spreadable, about 30 seconds.
Remove from the heat, quickly scatter on the mushrooms and distribute the eggs in an even layer, then cover and let stand until the surface of the eggs is just set, 3 to 5 minutes.
Step 4
Run the spatula around the edgeand under the omelet to loosen, then slide the omelet on to a cutting board. Sprinkle with 2 tablespoons fresh dill (finely chopped) and serve with sour cream .
