Wild Mushrooms Shallot and Gruyre Omelets
Elevate your breakfast or brunch game with these luxurious Wild Mushrooms, Shallot, and Gruyère Omelets, a recipe that combines earthy, umami-rich mushrooms with the nutty creaminess of Gruyère cheese. Sautéed shallots and golden-brown wild mushrooms (like shiitake, cremini, or oyster) create a savory filling that perfectly complements the soft, fluffy eggs. These omelets are cooked to perfection with a touch of unsalted butter and olive oil, then folded with melty Gruyère and finished with a sprinkle of fresh parsley for vibrant flavor. Ready in just 25 minutes, this decadent yet simple dish is ideal for two and pairs beautifully with a crisp side salad or buttery toast. Whether you're hosting a weekend brunch or treating yourself to a gourmet weekday breakfast, this recipe is a must-try for mushroom lovers and cheese enthusiasts alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup wild mushrooms (such as cremini, shiitake, or oyster)
- 1 large shallot
- 2 tablespoons unsalted butter
- 0.5 cup Gruyère cheese, shredded
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon olive oil
Instructions
Prepare the ingredients: Clean the mushrooms with a damp paper towel and slice them thinly. Peel and finely chop the shallot. Shred the Gruyère cheese and set aside.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat 1 tablespoon of butter and 1 teaspoon of olive oil in a medium nonstick skillet over medium heat. Once melted, add the shallots and sauté for 2 minutes until they start to soften.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms are golden brown and tender. Remove the cooked mushrooms and shallots from the skillet and set aside.
Wipe the skillet clean and return it to low-medium heat. Add 1 tablespoon of butter and allow it to melt, coating the bottom of the skillet evenly.
Pour half of the egg mixture into the skillet, tilting to create an even layer. Cook for 1-2 minutes until the omelet begins to set around the edges but is still slightly runny in the center.
Sprinkle half of the cooked mushrooms, shallots, and shredded Gruyère cheese over one side of the omelet. Fold the other side over the filling using a spatula and cook for another 30 seconds or until the cheese begins to melt.
Carefully slide the omelet onto a plate and garnish with chopped parsley. Repeat with the remaining egg mixture and filling to make the second omelet.
Serve immediately and enjoy your warm, flavorful Wild Mushrooms, Shallot, and Gruyère Omelets!
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1241 mg | 414% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.2 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 789 mg | 61% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
