Winter Omelet With Zucchini, Mushrooms, and Gruyere |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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In 'Snow Country Cooking' by Diane Rossen Worthington/Williams-Sonoma Ingredients:
2 tablespoons unsalted butter |
1 shallot, minced |
1 tablespoon olive oil |
1/2 lb fresh mushrooms, brushed clean and thinly sliced |
2 zucchini, trimmed and julienned |
2 tablespoons finely chopped fresh parsley |
salt |
ground pepper |
12 -18 eggs (2-3 per person) |
salt |
ground pepper |
6 tablespoons plain soda water |
6 tablespoons unsalted butter |
6 tablespoons finely shredded gruyere cheese |
Directions:
1. Filling-in a frying pan over medium heat, melt the butter.
2. Add the shallot and saute until softened, about 2 minutes.
3. Increase the heat to med-high and add the oil.
4. Add the mushrooms and saute until slightly softened, about 3 minutes longer.
5. Add the parsley, salt, and pepper.
6. Remove from the heat and cover to keep warm.
7. To prepare each omelet, in a bowl, whisk together 2 or 3 eggs, salt, pepper, and 1 tablespoon soda water until smooth.
8. Melt 1 tablespoon of the butter in an 8-inch omelet pan or frying pan, preferably nonstick, over medium heat.
9. When it begins to sizzle, pour in the egg mixture and stir it in the center with a wooden spatula.
10. With the spatula, lift the edges of the egg mixture so the uncooked portion runs to the edge of the pan.
11. Vigorously slide the pan back and forth over the heat until the eggs begin to slip freely in the pan.
12. When the eggs are lightly cooked but still cream in the center, spoon 1/6 of the filling over the omelet.
13. Sprinkle 1 tablespoon of the Gruyere cheese over the filling.
14. Shake the pan; if the omelet does not slip easily, carefully loosen the edges with the spatula.
15. Slide the omelet onto a plate and, when halfway out, quickly flip the pan over to fold the omelet in half.
16. Serve immediately.
17. Repeat with the remaining eggs and filling until all the omelets have been made.
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