Mushroom & Swiss Omelet Recipe

Cook hashbrowns

Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add vegetable oil and 1/2 tbs butter; once butter foams, add the shredded hashbrowns in an even layer. Press down gently with a spatula. Cook undisturbed for 4–5 minutes until a deep golden crust forms. Flip in sections, add remaining butter if needed, and cook another 3–4 minutes until crisp and cooked through. Season with 1/2 tsp salt and 1/8 tsp pepper. Reduce heat to low to keep warm while you make the omelet.

Prepare mushrooms

Slice cremini mushrooms about 1/4-inch thick. Heat a medium skillet over medium heat, add 1 tsp olive oil and 1 tsp butter. When butter melts and foams, add the minced shallot and sauté 30 seconds until fragrant. Add the sliced mushrooms in a single layer (don’t crowd; do in two batches if needed). Cook without stirring for 2 minutes to get color, then stir and continue cooking 3–4 minutes until mushrooms release their liquid and it evaporates. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat, stir in 1 tbsp sliced chives and 1/2 tsp truffle oil. Taste and adjust seasoning. Keep warm.

Beat eggs

Crack 3 large eggs into a bowl. Add 1 tablespoon whole milk, 1 tsp salt and 1/4 tsp black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds).

Cook omelet

Heat an 8-9 inch nonstick skillet over medium-low heat. Add 1 tbs unsalted butter and swirl to coat. Pour the beaten eggs into the pan and let sit undisturbed for 10–15 seconds until the edges begin to set. Using a silicone spatula, gently push the set edges toward the center while tilting the pan to let uncooked egg flow to the edges. After about 60–90 seconds the egg will be mostly set but slightly glossy on top.

Add filling and finish

Spoon the warm mushroom mixture onto one half of the omelet in an even layer. Sprinkle 1/2 cup shredded Swiss cheese over the mushrooms. Let the omelet cook another 30–60 seconds so the cheese begins to melt. If needed, cover the pan for 30 seconds to help the cheese melt through. Carefully fold the omelet in half using the spatula and slide onto a plate, seam side down. Drizzle the folded omelet with an additional 1/4 tsp truffle oil, and garnish with the reserved chopped chives.

Serve the omelet immediately with the crispy hashbrowns on the side. Taste and add extra salt or a small extra drizzle of truffle oil if desired.