Gruyère And Parsley Omelets Recipe Epicuriouscom

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WILD MUSHROOM AND GRUYèRE CHEESE OMELETS



Wild Mushroom and Gruyère Cheese Omelets image

Categories     Cheese     Egg     Mushroom     Breakfast     Brunch     Sauté     Vegetarian     Quick & Easy     Pan-Fry     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 8

2 tablespoons butter
4 ounces fresh morel or shiitake mushrooms, stemmed, caps sliced
3 shallots, chopped
2 garlic cloves, chopped
6 eggs
1/4 cup chopped fresh parsley
3/4 cup grated Gruyère cheese (about 2 1/2 ounces)
Additional chopped fresh parsley

Steps:

  • Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
  • Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley.

HERBED GRUYèRE OMELETS



Herbed Gruyère Omelets image

Yield Makes 2 servings

Number Of Ingredients 6

6 large eggs
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh parsley
2 teaspoons butter
1 cup (packed) grated Gruyère cheese (about 4 ounces)

Steps:

  • Whisk 3 eggs, 1 teaspoon chives, 1 teaspoon tarragon and 1 teaspoon parsley in bowl. Sprinkle with salt and pepper.
  • Preheat broiler. Melt 1 teaspoon butter in 8- to 9-inch-diameter nonstick skillet over medium heat. Pour egg mixture into skillet. Stir until eggs begin to set, lifting edge of omelet with spatula and tilting skillet to allow uncooked egg to flow underneath. Cook until omelet is softly set, about 2 minutes. Sprinkle packed 1/3 cup cheese down center of omelet. Roll up omelet; place in broilerproof baking dish large enough to hold 2 omelets. Repeat with remaining eggs, herbs, butter and 1/3 cup cheese to form second omelet. Sprinkle remaining 1/3 cup cheese over omelets.
  • Broil omelets until cheese is bubbling and slightly brown, about 2 minutes.

WILD MUSHROOMS, SHALLOT AND GRUYèRE OMELETS



Wild Mushrooms, Shallot and Gruyère Omelets image

Categories     Cheese     Egg     Mushroom     Breakfast     Brunch     Quick & Easy     Spring     Swiss Cheese     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 Servings; can be doubled or tripled

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
4 ounces fresh wild mushrooms such as shiitake or oyster, trimmed, sliced
2 large shallots, minced
Salt and freshly ground pepper
1 tablespoon minced fresh parsley
6 eggs
4 teaspoons cold water
2/3 cup grated Gruyère cheese (about 2 ounces)
Minced fresh parsley

Steps:

  • Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms and shallots and sauté until mushrooms are tender, about 2 minutes. Season with salt and pepper. Remove from heat and mix in 1 tablespoon minced fresh parsley.
  • Beat 3 eggs and 2 teaspoons water in small bowl. Season with salt and pepper. Heat small omelet pan over medium-high heat. Add 1 1/2 tablespoons butter and heat until foam begins to subside. Add egg mixture. Stir eggs with fork several times, drawing back of fork across bottom of pan. Lift edges of egg and let uncooked egg flow under until top is almost set. Spoon half of cheese, then half of mushroom mixture down center of omelet. Fold omelet over filling in thirds and transfer to plate. Make second omelet with remaining eggs, water, salt and pepper, 1 1/2 tablespoons butter, mushrooms and cheese. Garnish with parsley.

PARSLEY-CROUTON OMELETS WITH GRUYèRE



Parsley-Crouton Omelets with Gruyère image

Categories     Cheese     Dairy     Egg     Herb     Breakfast     Brunch     Vegetarian     Parsley     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

For Filling
2 cups cubed (1/2-inch) firm white bread
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/2 cup finely chopped fresh parsley
1 small garlic clove, finely chopped
3 1/2 oz Gruyére cheese (1 cup)
For omelets
12 large eggs
4 teaspoons water
1 scant teaspoon salt
1/2 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
Special Equipment
a well-seasoned 9 1/2-inch carbon-steel French omelet pan

Steps:

  • Make Filling:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Toss bread cubes with butter in a shallow baking pan, then bake until golden and crisp, 10 to 15 minutes. Sprinkle with salt.
  • Stir together parsley and garlic in a small bowl. Coarsely grate cheese (1 cup).
  • Make omelets:
  • Beat together 3 eggs, 1 teaspoon water, scant 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl with a fork until combined.
  • Heat omelet pan over moderately high heat until hot, then add 1 tablespoon butter and heat, swirling pan, until foam subsides and begins to brown near edge of pan. Pour beaten eggs into skillet, then cook, shaking pan back and forth quickly with one hand while stirring eggs in a circular pattern with a heatproof rubber spatula with the other hand, until eggs begin to set. Quickly spread set eggs evenly in skillet and sprinkle with 1/4 cup cheese and 1 tablespoon parsley-garlic mixture, then cook until omelet is just set, about 30 seconds to 1 minute. Add one fourth of croutons (about 1/3 cup) across center of omelet. Holding handle of pan near you, lift edge of omelet closest to handle using a rubber spatula and fold one third of omelet over croutons. Grabbing handle from underneath, tilt pan over plate until unfolded part of omelet slides onto plate, then immediately invert skillet, as if trying to cover plate, to make omelet fold over itself onto plate. Make 3 more omelets in same manner.

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