Mushroom Hollandaise Omelet Recipe

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When butter foams, add sliced mushrooms in a single layer. Let them sear without moving for 2 minutes to develop color, then stir and cook 2–3 more minutes until browned.

Add the thinly sliced onion, 1/2 tsp salt, 1/8 tsp pepper and thyme. Reduce heat to medium and cook, stirring occasionally, until the onion is caramelized and mushrooms are tender, about 8–10 minutes. If pan looks dry, add a teaspoon of water to deglaze.

Add the spinach and cook until just wilted, 1–2 minutes. Taste and adjust seasoning. Transfer mushroom mixture to a bowl and keep warm.

Prepare a warm water bath

Bring a small saucepan of water to a gentle simmer over medium-low heat. The water should not touch the bottom of the mixing bowl used for the hollandaise.

In a heatproof bowl (metal or glass) whisk the 2 egg yolks with 1 tbsp lemon juice and 1/2 tsp Creole mustard until slightly thickened and pale.

Place the bowl over the simmering water (double boiler). Whisk constantly and slowly add the 6 tbsp warm melted butter in a thin steady stream until the sauce emulsifies and thickens. This should take 3–5 minutes. If sauce becomes too thick, whisk in a few drops of warm water to loosen.

Remove from heat. Whisk in 1/4 tsp hot sauce, 1/4 tsp paprika and 1/4 tsp salt. Taste and adjust lemon, salt or hot sauce to preference. Keep warm (but not hot) until serving.

In a bowl whisk the 3 whole eggs with 2 tbsp whole milk, 1 tsp salt and 1/4 tsp black pepper until combined and slightly frothy. This creates the country-style fluffy base.

Heat a 10-inch nonstick or well-seasoned skillet over medium-low. Add 1 tbsp butter and swirl to coat. When butter is melted but not browned, pour the egg mixture into the pan and let it sit, undisturbed, for 20–30 seconds until edges set.

Using a silicone spatula, gently pull set edges toward the center while tilting the pan so uncooked egg runs to the edges. Repeat until eggs are mostly set but still slightly creamy on top, about 1–2 minutes total.

Evenly spread the warm mushroom, onion and spinach mixture across one half of the omelet. Sprinkle 1/2 cup shredded Swiss cheese over the mushrooms.

Fold the empty half of the omelet over the filling with the spatula to make a half-moon. Let cook 30–60 seconds more to melt the cheese and finish setting the eggs, keeping the interior tender.

Carefully slide the omelet onto a warm plate. Spoon 2–3 tablespoons of the warm Creole hollandaise over the top of the omelet.

Garnish with chopped chives or parsley and a light sprinkle of paprika. Serve with lemon wedge and your choice of side (roasted potatoes or mixed greens).