Omelette with Wild Mushrooms and Gruyère Cheese
Breakfasts | Tajikistan cuisine
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
This recipe is taken from a popular cookbook by a renowned chef.
Ingredients
- Chicken Egg - 3 pieces
- Heavy cream - 1 fl oz
- Butter - 0.9 oz
- Frozen White Mushrooms - 3.5 oz
- Gruyère cheese - 1.4 oz
- Parsley - 0.7 oz
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Arugula - to taste
- Olive Oil - to taste
Step by Step guide
Step 1
Preheat the grill to medium heat.
Step 2
Whisk the eggs with the cream (if using) in a small bowl.
Step 3
Melt the butter in a 20 cm ovenproof non-stick skillet over medium heat. Add the mushrooms and sauté until golden brown, about 4 minutes.
Step 4
Reduce the heat slightly, pour in the egg mixture, and immediately stir in the grated cheese, pushing the edges of the omelette away from the sides of the pan. Season with salt and pepper, and sprinkle with parsley.
Step 5
Cook on the stove for a couple of minutes without stirring, allowing the omelette to brown on the bottom. Place it under the grill for about 2 minutes until it rises and browns on top.
Step 6
Place the omelet on a plate and serve immediately, garnished with arugula that has been drizzled with oil.
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