Dinner omelettes are a hungry chef’s best friend, and we bet you can relate! These omelettes are filled with mushrooms and chives, but you can fill yours with anything you like, including ham and cheese, bell peppers, bacon, or even roasted veggies. For tips on making an omelette, check out this video!
- 1/2 cup minced shallots
- 2 tbsp unsalted butter
- 3 cups sliced mushrooms
- 12 large eggs
- Salt, as needed
- Ground black pepper, as needed
- 1/4 cup unsalted butter
- Minced chives, as needed for garnish
Melt the butter in a skillet over medium-high heat. Add the shallots, and cook until translucent, about 5 minutes. Add the mushrooms, and reduce the juices until dry, another 5 to 10 minutes.
To make the omelette, break the eggs into a bowl and beat them with a fork or whisk to break them up. Season with salt and pepper.
Heat 1 tablespoon of butter in an omelette pan on medium heat until it’s hot, but do not let it brown. Pour in a quarter of the omelette mixture. Cook it over a medium heat, stirring occasionally with a fork.
When only a small amount of raw omelette mix remains on the surface, remove the skillet from the heat.
To roll the omelette, run your fork around the edge of the pan to free the omelette from the edges of the pan. Lift the skillet by the handle to a 45-degree angle. Tap the handle gently to encourage the omelette to slide toward the edge of the pan, until it forms a slight bowl. Add a quarter of the mushroom mixture in this depression for each omelet. Continue to tilt the pan so that the top edge of the omelette rolls down toward the bowl and over the filling. Keep tilting the pan over the plate until the omelette rolls out onto the plate and forms a cigar shape.
Garnish each omelette with chives and serve.
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