Mushroom Swiss Cheese Omelet

"Eggs should be as fresh as possible and at room temperature. Salt should be added at the table to avoid toughening the omelet."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Forest-Whitikid17 photo by Forest-Whitikid17
photo by under12parsecs photo by under12parsecs
photo by lazyme photo by lazyme
photo by Queen Dana photo by Queen Dana
Ready In:
20mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • Stir cream into eggs.
  • 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.
  • Stir the beaten eggs into the mushrooms over medium-high heat.
  • Heat the remaining butter in pan over medium heat.
  • 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.
  • Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip.
  • Garnish with additional chives.

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Reviews

  1. 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 :)
     
  2. 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.
     
  3. This was really good. Made for ZWT7.
     
  4. I had this for breakfast this morning and it was very nice, I'm sorry my picture isn't quite as nice as yours as I am absolutely rubbish at flipping or turning eggs I sort of slid half out the pan on a plate and flipped it then put it back for a minute, a bit messy but the taste made up for it. It was a very nice balance of flavours not to much hot pepper but the thyme and the chives went well with my cheese very yummy nice and soft in the middle. I didn't have swiss cheese so I used cheddar with black pepper and it was so nice that and my lovely eggs from my chooks made a very nice breakfast. Thank you for posting made for Honor thy Mother the diabetic forum, May 2011
     
  5. Oh, wow. I made the recipe exactly as written and in the end I had one mighty tasty omelet. In particular, the button mushrooms I used meshed quite well with the thyme and red pepper flakes to create such a great savory-garden complement to the omelet base. I'll make this again and I won't change a thing. Thanks for another "keeper", ~Rita~.
     
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