Prep 30 mins
Cook 30 mins
In 'Snow Country Cooking' by Diane Rossen Worthington/Williams-Sonoma
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 1 tablespoon olive oil
- 1⁄2 lb fresh mushrooms, brushed clean and thinly sliced
- 2 zucchini, trimmed and julienned
- 2 tablespoons finely chopped fresh parsley
- ground pepper
- 12 -18 eggs (2-3 per person)
- ground pepper
- 6 tablespoons plain soda water
- 6 tablespoons unsalted butter
- 6 tablespoons finely shredded gruyere cheese
- Filling-in a frying pan over medium heat, melt the butter.
- Add the shallot and saute until softened, about 2 minutes.
- Increase the heat to med-high and add the oil.
- Add the mushrooms and saute until slightly softened, about 3 minutes longer.
- Add the parsley, salt, and pepper.
- Remove from the heat and cover to keep warm.
- To prepare each omelet, in a bowl, whisk together 2 or 3 eggs, salt, pepper, and 1 tablespoon soda water until smooth.
- Melt 1 tablespoon of the butter in an 8-inch omelet pan or frying pan, preferably nonstick, over medium heat.
- When it begins to sizzle, pour in the egg mixture and stir it in the center with a wooden spatula.
- With the spatula, lift the edges of the egg mixture so the uncooked portion runs to the edge of the pan.
- Vigorously slide the pan back and forth over the heat until the eggs begin to slip freely in the pan.
- When the eggs are lightly cooked but still cream in the center, spoon 1/6 of the filling over the omelet.
- Sprinkle 1 tablespoon of the Gruyere cheese over the filling.
- Shake the pan; if the omelet does not slip easily, carefully loosen the edges with the spatula.
- Slide the omelet onto a plate and, when halfway out, quickly flip the pan over to fold the omelet in half.
- Serve immediately.
- Repeat with the remaining eggs and filling until all the omelets have been made.