Wild Mushroom and Fontina Cheese Omelettes

  • Active Time 40m
  • Total Time 40m

6 Servings

Cooking.com Tip: Making a perfectly folded omelette may take some practice, but using the right pan and spatula will prove just how simple omelette-making can be. To begin, always use a heavy nonstick omelette pan that releases the omelette easily and keeps you from wrestling the omelette before folding it. And since metal spatulas will scratch your treasured nonstick pan, use heat-resistant rubber spatulas or flexible, angled heat-resistant nylon spatulas to maneuver your omelettes from pan to plates.

ingredients

  • 3 tablespoon plus 6 teaspoons butter, divided
  • 1 pound wild mushrooms (such as oyster, crimini and stemmed shiitake), coarsely chopped
  • 1 onion, finely chopped
  • 2 tablespoons dry sherry
  • 3 tablespoons sour cream
  • 2 teaspoons chopped fresh thyme
  • 3/4 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 15 large eggs
  • 1 cup grated fontina cheese

directions

Melt 3 tablespoons butter in a heavy large skillet over high heat. Add the mushrooms and onion; saute until golden brown, about 15 minutes. Mix in the sherry; cook 1 minute. Remove from heat. Mix in the sour cream and thyme. Season to taste with salt and pepper. Set aside

Whisk the eggs, salt and pepper in a large bowl to blend.

Melt 1 teaspoon butter in 7-inch nonstick omelette pan over medium-low heat. Pour generous 1/2 cup egg mixture into the pan and cook until almost set, tilting pan and lifting the egg mixture with a rubber spatula to allow the uncooked portion to run underneath, about 1 minute. Spoon 1/3 cup of the mushroom mixture over half of the omelette. Sprinkle the mushrooms with about 3 tablespoons cheese. Cover and cook until the cheese melts, about 2 minutes. Fold the unfilled half of the omelette over the filling. Slide the omelette out onto a plate. Repeat with the remaining butter, egg mixture, mushroom filling and cheese, forming total of 6 omelettes.

Recipe created exclusively for Cooking.com by Rochelle Palermo.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6088

nutrition information per serving

396 calories; 29g total fat; 581mg cholesterol; 624mg sodium; 7g carbohydrates; 1g fiber; 24g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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