The Perfect Omelette
Easy recipe for making a perfect French omelette at home.
Ingredients
For the mushroom duxelles:
- 8 ounces 225g fresh mushrooms cleaned (such as oyster mushrooms or baby bellas)
- 1 small shallot
- 2 tablespoons unsalted butter
- Kosher salt
- 2 tablespoons heavy cream
- 2 tablespoons finely-chopped fresh parsley
For the omelettes:
- 1 tablespoon unsalted butter divided
- 4 fresh eggs
- 2-4 tablespoons shredded cheese such as Monterrey Jack or gruyère
- 2 tablespoons fresh chives finely-chopped
Step by Step Instructions
Step 1
- First, make the mushroom duxelles. Very finely chop the mushrooms and shallots, or pulse in a food processor to a fine consistency.
- Heat 2 tablespoons unsalted butter in a wide, deep skillet over medium-high heat until foamy. Add the mushrooms and shallots and spread evenly over the surface of the pan. Allow to cook 3 minutes, undisturbed, then season generously with salt and stir. Allow to continue cooking, stirring every 2 minutes or so with a wooden spoon or spatula until the mushrooms have released their liquid and are beginning to stick to the bottom of the pan.
- Add the cream and stir to combine. Turn the heat down to medium and allow to simmer for 2 minutes. Stir in the parsley. Remove from heat and set aside.
- This will make more mushroom duxelles than is needed for the omelettes; it will keep for several days in the refrigerator in an airtight container.
Step 2
- Next, make the omelettes. In a small bowl, whisk 2 eggs to a smooth consistency.
- In a small nonstick skillet, heat ½ tablespoon butter over medium-high heat until foamy. Pour the eggs into the pan, scraping the bowl with a silicone spatula. Immediately turn the heat to medium-low. As the sides begin to set, loosen and lift up with a wooden spatula, turning the pan to allow the uncooked eggs to set. This will only take about 2 minutes. Turn the heat to low.
- Sprinkle 1-2 tablespoons cheese down the center of the omelette. Spoon 2-3 tablespoons mushroom duxelles over the cheese, evening out with a silicone spatula as needed. Top with 1 tablespoon fresh chives.
- Tip the pan and fold ⅓ of the omelette toward the center, then fold the remaining third. Slide out of the pan and onto the serving plate. Repeat for the second omelette. Serve immediately.
