mushroom omelette- open-faced
Looking through some books I picked up at an yard sale. This photo caught my eye and I had to check out the recipe... Recipe was posted in the Saveur Magazine-Issue #9-- I still haven't made this recipe- I know it will be good by the ingredients posted- so I am sharing it here for all you mushroom lovers to try!
prep time
35 Min
cook time
5 Min
method
Bake
yield
6 servings
Ingredients
- 1/2 pound sliced mixed fresh mushrooms, criminis and wild chanterelles
- 1 large yellow onion, peeled and sliced
- 1 teaspoon granulated sugar
- 1/4 cup extra-virgin olive oil
- 3 - scallions, trimmed and chopped into 1-inch pieces
- 2 cloves garlic, peeled and minced
- 1 tablespoon red-wine vinegar
- 8 large eggs plus 1 tablespoon water
- - salt and fresh ground black pepper
- 5 sprigs flat-leaf parsley, chopped
How To Make mushroom omelette- open-faced
-
Step 1Clean mushrooms with a damp cloth, trim stems, and slice. Cook onions with sugar in oil in a 9-inch skillet over low heat until caramelized, about 30 minutes. Add mushrooms, scallions, garlic and vinegar and cook another 10 minutes. Remove half the mixture and set aside.
-
Step 2Preheat oven to 350^. Whisk eggs with 1 Tablespoon of water in a medium bowl and season with salt and pepper. Turn heat up to medium-low; add eggs to mushroom mixture in skillet. Tilt pan and use a wooden spoon to gently draw the uncooked egg toward center of skillet. When eggs are still a bit runny, top with parsley and reserved mushroom mixture; finish omelette in the oven, about 3 minutes. Serve at once!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Eggs
Category:
Other Breakfast
Category:
Savory Breads
Culture:
French
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Ingredient:
Vegetable
Method:
Bake
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