Mushroom and Herb Omelet with Truffle Salt with Cote des Roses Sauvugnon Blanc for Dinner

 I have been a fan of omelets for years. I find them very versatile and good for a meal any time of the day.  While I haven't truly mastered the French omelet methodology, I try to do a creamy omelet using a scrambled egg method.  More on the later.

How are French and American Omelets Different?

American omelets are typically fluffy eggs browned with massive fillings including cheese. A true French omelet is creamy, not browned, and rarely served with cheese or any fillings. I try to find the middle road with this definition, making a lightly browned omelet with mushrooms and cheese filling.  Mushrooms are plentiful in the Fall in France, which is the theme of our Winophiles pairings this month.

Wine Pairings with Omelets?

There are so many ways to enjoy wine with omelets. It depends mostly on your fillings and sauces. With the cheese and mushroom omelet, I chose to have a French Sauvignon Blanc.  I chose a Cotes des Roses Sauvignon Blanc for its citrus and minerality. The dried herb notes with the herbs in the omelet complemented each other.  It was a great pairing with a wine that was reasonably priced.

How to Cook an Omelet

As I said, I like the best of both worlds. I like fillings and a light golden brown color on my omelet. I cook the fillings first, then make the eggs, adding the cheese and fillings before I fold it over.  The temperature of the stove is below medium just a touch. Cooking your omelet this way is slower, but the result is wonderful.

Yield 1

Author Terri Steffes

Prep time

5 Min

Cook time

10 Min

Total time

15 Min

Print

With ImageWithout Image

Mushroom and Herb Omelet with Truffle Salt

This delicious omelet makes a great breakfast, lunch or dinner!

Ingredients

• 3 eggs
• 1 c mushrooms, cleaned
• 2 T butter, divided
• 1 slice provolone cheese
• Handful of herbs: I prefer dill, basic and thyme
• Truffle Salt

Instructions

1. Crack three eggs in a bowl and whisk by hand until all the whites are incorporated.
2. Melt one tablespoon of butter in an 8" nonstick pan.
3. Cook mushrooms in butter until tender and warmed through.
4. Remove mushrooms from the skillet and place on a plate.
5. Whisk the eggs one more time, and melt the remaining butter into the warm pan.
6. Pour in the eggs and stir the eggs with a rubber spatula, gently until curds start to form. Let the eggs cook slowly and gently in the pan. When eggs are about 75% cooked, add a slice of cheese on to the top of the omelet. Pour the mushrooms on top of the cheese. Using the rubber spatula, begin to roll the eggs to the filling. Continue to roll until the eggs encompass the fillings and cheese. Place a plate on top of the skillet and flip the skillet and plate over together so that the skillet is now on top. Remove the skillet. Sprinkle with truffle salt.

Did you make this recipe?

Tag @tsteffes on instagram and hashtag it #ourgoodliferecipes

Created using The Recipes Generator