Wild Mushroom, Shallots, and Gruyere Omelet

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt 1 tbsp butter in heavy small skillet over medium heat.

Step 2

Add mushrooms and shallots. Sauté until til mushrooms are tender, about 2 minutes.

Step 3

Remove from heat and mix 1 tbsp of parsley. Season to taste.

Step 4

Whisk 3 eggs and 2 tsp cold water in small bowl to blend.

Step 5

Heat small nonstick skillet over medium high heat. Add 1 1/2 tbsp butter and stir with back of fork until eggs began to set.

Step 6

Cook until mixture is set. Lifting edges occasionally with spatula to let uncooked egg run under cooked porrion.

Step 7

Spoon half of cheese, half of mushroom mixture down center od omelet.

Step 8

Fold sides of omelet over filling to enclose.

Step 9

Transfer omelet to plate. Cover with foil to keep warm.

Step 10

Make second omelet with remaining egg, cold water, 1 1/2 tbsp butter, mushrooms, and cheese.

Step 11

Garnish with additional parsley.