I was always told, the measure of a good cook is how nicely you prepare an omelette. I find some of the easiest recipes are the hardest to do, and I think omelettes can fall into that category, if you aren’t familiar with a few basic steps. Omelettes seem easy enough, whisk up some eggs and pour them into a buttered skillet, but it takes a little more to ensure a creamy, fluffy, perfect omelette.
Don’t you remember those omelette pans that you could fold in half, in fact my mom may still have hers. They work, but they don’t actually teach you how to make a proper omelette in a skillet. The trick to a good omelette is to whisk up the eggs first and pour them into a buttery pan over medium heat, nothing hotter. In fact, I tend to think a medium-low skillet works best because you don’t want to over cook the eggs – no browned omelettes please.
After adding the eggs, you gently move the spatula in a circular motion to create curds, while keeping the bottom of the skillet covered, no holes. The texture should have loose curds and be moist, not dried eggs, like a full scramble because the eggs will continue to cook, when you add the sauteed mushrooms and cheese. Folding the omelette in half is easy, just lift the pan slightly and use a rubber spatula to fold half the circle onto itself – that’s pretty much it.
The intensely creamy eggs and earthiness of the mushrooms, plus the delicate Brie cheese is something I could eat daily. A nice drizzle of olive oil and a few parsley leaves complete the dish. You can share this over-sized creation or eat it all by yourself with a smile, of course.
8 ounces mushrooms – shiitake, button or crimini
1 small shallot, minced
1 tablespoon heavy cream
1 tablespoon butter, divided
2 ounces Brie, mushroom or plain – sliced
salt & pepper
1/4 cup fresh parsley, chopped
- Add half of butter to a skillet and place over medium heat. Add mushrooms and shallot and cook for 4 minutes. Sprinkle with salt and pepper and continue to cook until tender, about 2 minutes more. Remove from heat and place in a bowl, set aside.
- In a bowl, whisk eggs and cream. Add remaining butter to skillet and place over medium-low heat. After butter is melted, add eggs. Using a rubber spatula, move eggs in a circular move until some soft curds form, about 2 minutes. Make sure there are no holes in bottom of egg base.
- Add mushrooms and sliced cheese on top. Using rubber spatula, fold half of egg circle on top of mushrooms and cheese, tipping pan slightly for assistance. Slide omelette out of pan onto plate and drizzle with olive oil and top with parsley. Serve immediately. Enjoy!