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Omelet with Mushrooms, Mustard and Gruyere
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.
4
Servings
Tip
Don't substitute smooth Dijon mustard for whole-grain. Its stronger, sharper flavor will overwhelm the other ingredients and its consistency will make the filling somewhat pasty and thick.
30 minutes
Ingredients
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8
large eggs
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4
tablespoons finely chopped fresh chives, divided
Directions
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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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