Mushroom Swiss Cheese Omelet

5.0(16)

Eggs should be as fresh as possible and at room temperature. Salt should be added at the table to avoid toughening the omelet.

by Rita1652·published 2006-03-17

Breakfast

Servings

2 serving(s)

Total time

20 min

prep 10 min

Calories / serving

415 kcal

Ingredients (9)

serves

Instructions (7 steps)

01Stir cream into eggs.
02Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme.
03Stir the beaten eggs into the mushrooms over medium-high heat.
04Heat the remaining butter in pan over medium heat.
05Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding.

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Rich recipe — supports nutrition-aware planning.