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Omelet with Mushrooms, Mustard and Gruyere
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Earthy cremini mushrooms, sautéed until lightly browned, are brightened with white wine and mustard. Gruyère cheese and fresh chives pair perfectly with the creminis, adding gooey richness and savory allium notes. A simple vinaigrette-dressed salad and warm crusty bread are ideal accompaniments.
tablespoons finely chopped fresh chives, divided
01In a medium bowl, whisk together the eggs, 2 tablespoons of chives and ½ teaspoon each salt and pepper. In a nonstick 12-inch skillet over medium, melt 2 tablespoons of butter. Add the mushrooms and cook, stirring occasionally, until well browned, 5 to 8 minutes. Stir in the wine and mustard, then cook, stirring, until the liquid has evaporated, about 2 minutes. Transfer to a small bowl and wipe out the skillet.
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