Real Recipes From Real Home Cooks ®

caramelized shallot and mushroom omelet

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

A little more sophisticated than your everyday ham and cheese omelet! Seasonings can be adjusted to utilize what's in your cupboard, if necessary!

(1 rating)
yield 1 or 2
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For caramelized shallot and mushroom omelet

  • 2 tsp
    olive oil
  • 1 md
    shallot, chopped
  • 2 oz
    fresh portobello mushrooms, sliced
  • 3 -4
  • 1 oz
    havarti cheese, shredded (can use different cheese)
  • sea salt, to taste
  • all purpose seasoning (i used chef paul prudhomme's magic 6 spice / no salt mix

How To Make caramelized shallot and mushroom omelet

  • 1
    Heat olive oil in skillet. Add shallots and cook at medium heat until starting to caramelize. Add mushrooms and continue cooking until all mushroom liquid had evaporated.
  • 2
    Beat eggs together lightly and add to skillet. As eggs set, push to center so that liquid can flow to edges of skillet to cook. When bottom is set and top is still liquid looking, sprinkle on seasonings and cheese. Turn off heat and cover pan until cheese melts (top will have set by then, too).
  • 3
    Slide onto plate, flipping one half over the other half. Split if making two portions.

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