Mushroom and Fontina Omelet

Name: Mushroom and Fontina Omelet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, plus more as needed; 2 teaspoons dry sherry; 6 larges eggs; 28 grams 1/4 cup shredded fontina cheese (about; 0 teaspoons finely chopped fresh thyme leaves; 1 teaspoons kosher salt, plus more as needed; 1 Tbsp finely chopped shallot (from about 1/2 medium shallot); 3 Tbsps unsalted butter; 113 grams white button mushrooms (about 6 medium), cleaned, stemmed, and sliced 1/4 inch thick; 4 teaspoons whole milk

Mushroom and Fontinan Omelet is a gluten free, primal, and vegetarian main course. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains around 23g of protein, 35g of fat, and a total of 422 calories. This recipe serves 2. Head to the store and pick up pepper, button mushrooms, butter, and a few other things to make it today. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Melt 1 tablespoon of the butter in an 8-inch nonstick frying pan over medium-high heat until foaming.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the shallot and cook, stirring occasionally, until softened, about 2 minutes.

Ingredients you will need

Shallot

Add the mushrooms and thyme, season with a pinch each of salt and pepper, and cook, stirring rarely, until the mushrooms are golden brown, about 4 to 5 minutes.

Ingredients you will need

Salt And Pepper

Mushrooms

Thyme

Add the sherry and cook until evaporated, about 1 minute.

Ingredients you will need

Sherry

Transfer to small heatproof bowl and set aside. Wipe out the frying pan with a paper towel; set the pan aside.

Equipment you will use

Paper Towels

Frying Pan

Bowl

Whisk the eggs, milk, and measured salt and pepper in a large bowl until pale yellow and the egg yolks and whites are evenly combined. Set 2 serving plates aside.Melt 1 tablespoon of the butter in the reserved frying pan over medium heat until foaming.

Ingredients you will need

Salt And Pepper

Egg Yolk

Butter

Egg

Milk

Equipment you will use

Frying Pan

Whisk

Bowl

Add half of the egg mixture (about 3/4 cup) to the pan and stir constantly with a rubber spatula, moving the eggs around until they form small curds, about 2 to 3 minutes. Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency.

Ingredients you will need

Shake

Egg

Equipment you will use

Spatula

Frying Pan

Sprinkle with half of the cheese.

Ingredients you will need

Cheese

Spread half of the mushroom mixture down the middle third of the egg mixture.

Ingredients you will need

Mushrooms

Spread

Egg

Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself, making sure to fold it over the filling. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over one of the serving plates and roll the omelet onto the plate, seam side down. Repeat with the remaining tablespoon of butter, eggs, fontina, and mushroom filling.

Ingredients you will need

Mushrooms

Fontina Cheese