Winter Omelet With Zucchini, Mushrooms, and Gruyere

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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