Mushroom Swiss Cheese Omelet

Rita~'s Note:

Eggs should be as fresh as possible and at room temperature. Salt should be added at the table to avoid toughening the omelet.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 4 large eggs , beaten
• ¼ cup cream
• 2 tablespoons butter
• ¼ lb mushroom , thinly sliced
• ½ garlic clove , crushed
• 1 pinch red pepper flakes
• ¼ teaspoon fresh thyme leave
• 1 tablespoon sliced fresh chives
• 1⁄3; cup swiss cheese , shredded

Directions:

1. Stir cream into eggs.
2. Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme.
3. Stir the beaten eggs into the mushrooms over medium-high heat.
4. Heat the remaining butter in pan over medium heat.
5. Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding.
6. Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip.
7. Garnish with additional chives.

Reviews

[under12parsecs]

Perfectly fluffy and tender omelet with amazing flavor. The mushroom and swiss combination is always a winner, but the thyme and chives really make it special. I added a bit of shredded cheddar and caramelized onion as well just because I had em :)

[lazyme]

Yum! This was simple and had a really nice mix of ingredients. I had a little trouble flipping it, but it still tasted great. Thanks Rita for sharing. Made for ZWT7 for the Emerald City Shakers.

[Queen Dana]

This was really good. Made for ZWT7.