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Mushroom and Swiss Omelette Recipe

French · Main course · 15 min total

A classic French-style omelette filled with earthy sautéed mushrooms and melted Swiss cheese, perfect for a quick breakfast or light lunch.

Ingredients

• 2 large eggs
• 1 tablespoon unsalted butter
• 1/4 cup sliced cremini mushrooms
• 1/4 cup shredded Swiss cheese
• Salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh chives (optional)

Instructions

1. In a small bowl, beat eggs with a pinch of salt and pepper until just combined.
2. Melt 1/2 tablespoon butter in a nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, until golden brown, about 3 minutes. Transfer to a plate.
3. Wipe skillet clean. Melt remaining 1/2 tablespoon butter over medium-low heat. Pour in eggs and let cook undisturbed until edges begin to set, about 1 minute.
4. Using a spatula, gently push cooked edges toward the center, tilting pan to let uncooked egg flow to the edges. Repeat until eggs are mostly set but still moist on top.
5. Sprinkle cheese and cooked mushrooms over half of the omelette. Fold the other half over the filling. Slide onto a plate and garnish with chives, if desired.

Tips

• For a fluffier omelette, add a teaspoon of water to the eggs before beating.
• Serve immediately for best texture.
• Substitute Swiss with Gruyère or Emmental for a nuttier flavor.

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