French · Breakfast
Mushroom and Cheese Open Omelet
A rustic French open-faced omelet folded in half, filled with sautéed mushrooms and melted Gruyère cheese. Eggs are cooked low and slow until barely set, keeping the interior soft and creamy, then plated straight from the pan with the filling visible.
$3
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
413Calories
22gProtein
33gFat
3.2gCarbs
1gSugar
0.5gFiber
518mgSodium
680mgChol
15.8gSat Fat
380mgPotassium
380mgCalcium
2.8mgIron
2.1mcgVitamin B12
2.1mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
hidden-gems
breakfast
vegetarian
Instructions
1
Prep
Whisk the 4 eggs in a small bowl with salt and a pinch of black pepper until yolks and whites combine fully.
2
Saute
Melt half the butter in a nonstick skillet over medium heat. Cook mushrooms 4 minutes, stirring occasionally, until golden at edges.
3
Build
Wipe the skillet clean, melt remaining butter over medium-low heat, pour in eggs. Gently push set edges toward center, tilting to let raw egg flow to edges, about 2 minutes until mostly set.
4
Plate
Scatter mushrooms and Gruyère over one half, cook 1 minute on low heat until cheese melts. Fold uncovered half over filling, slide onto plate, scatter chives on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 5 oz140g mushroom
- 2 oz56g gruyere
- 2 tbsp28g butter
- 2 tbsp2 tbsp chives
- salt
- black pepper
