Winter Omelet With Zucchini Mushrooms And Gruyere Recipes

WILD MUSHROOM AND GRUYèRE CHEESE OMELETS

Steps:

• Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
• Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley.

WILD MUSHROOMS, SHALLOT AND GRUYèRE OMELETS

Steps:

• Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms and shallots and sauté until mushrooms are tender, about 2 minutes. Season with salt and pepper. Remove from heat and mix in 1 tablespoon minced fresh parsley.
• Beat 3 eggs and 2 teaspoons water in small bowl. Season with salt and pepper. Heat small omelet pan over medium-high heat. Add 1 1/2 tablespoons butter and heat until foam begins to subside. Add egg mixture. Stir eggs with fork several times, drawing back of fork across bottom of pan. Lift edges of egg and let uncooked egg flow under until top is almost set. Spoon half of cheese, then half of mushroom mixture down center of omelet. Fold omelet over filling in thirds and transfer to plate. Make second omelet with remaining eggs, water, salt and pepper, 1 1/2 tablespoons butter, mushrooms and cheese. Garnish with parsley.

MUSHROOM AND GRUYERE CHEESE OMELET

Steps:

• Melt butter over medium heat.
• Sauté chopped the shallots or green onions.
• Stir in the mushrooms and lemon juice.
• Add the wine and cream.
• Stir in the cheese and let it melt.
• Season with cayenne.
• Add the cornstarch in water and stir to thicken, heating through.

WINTER OMELET WITH ZUCCHINI, MUSHROOMS, AND GRUYERE

Steps:

• Filling-in a frying pan over medium heat, melt the butter.
• Add the shallot and saute until softened, about 2 minutes.
• Increase the heat to med-high and add the oil.
• Add the mushrooms and saute until slightly softened, about 3 minutes longer.
• Add the parsley, salt, and pepper.
• Remove from the heat and cover to keep warm.
• To prepare each omelet, in a bowl, whisk together 2 or 3 eggs, salt, pepper, and 1 tablespoon soda water until smooth.
• Melt 1 tablespoon of the butter in an 8-inch omelet pan or frying pan, preferably nonstick, over medium heat.
• When it begins to sizzle, pour in the egg mixture and stir it in the center with a wooden spatula.
• With the spatula, lift the edges of the egg mixture so the uncooked portion runs to the edge of the pan.
• Vigorously slide the pan back and forth over the heat until the eggs begin to slip freely in the pan.
• When the eggs are lightly cooked but still cream in the center, spoon 1/6 of the filling over the omelet.
• Sprinkle 1 tablespoon of the Gruyere cheese over the filling.
• Shake the pan; if the omelet does not slip easily, carefully loosen the edges with the spatula.
• Slide the omelet onto a plate and, when halfway out, quickly flip the pan over to fold the omelet in half.
• Serve immediately.
• Repeat with the remaining eggs and filling until all the omelets have been made.