Mushroom Omelette with Melted Cheese
A soft, runny omelette the way it should be: cooked in 90 seconds, not browned, filled with sauteed mushrooms and stretchy cheese.
Method
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- Clean the mushrooms with a damp paper towel (not under water, they soak it up). Slice thinly.
- Heat a skillet over high heat. Add half the butter. When the butter foams, add the mushrooms and do not stir for 90 seconds so they really brown, then flip.
- Add the crushed garlic, salt only at the end of cooking (salt earlier makes them release water), then pepper and parsley. Set aside off the heat.
- Crack the eggs into a bowl. Beat vigorously with a fork for 20 seconds, no more. Salt lightly.
- In the same wiped skillet, put the rest of the butter over high heat. As soon as the butter foams and starts to turn golden (but not burn), pour in the eggs all at once.
- With a spatula, pull the edges toward the center while tilting the pan, for 30 to 40 seconds. The omelette should stay runny on top.
- Spread the mushrooms and cheese over one half of the omelette. Slide it onto a plate, folding it in half as it leaves the pan.
- Serve immediately: an omelette that waits turns rubbery.
The pan must be very hot before you pour in the eggs. If you see steam rising, it's the right moment. A French omelette is not eaten browned. If it's colored underneath, you waited too long.
Nutrition
Estimate per serving.
Quick answers
How long does it take?
Plan on 18 minutes in total: 8 minutes of prep and 10 minutes of cooking.
How many people does this recipe serve?
It serves 2. Ingredient amounts scale with the number of servings.
Any tip to get it right?
The pan must be very hot before you pour in the eggs. If you see steam rising, it's the right moment. A French omelette is not eaten browned. If it's colored underneath, you waited too long.
