Swiss & Mushroom Recipe
3 Eggs, Swiss Cheese, Sauteed Mushrooms
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Ingredients
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Omelette Base
Mushrooms & Aromatics
Cheese & Finishing
Method
Omelette Base
- 1
Whisk eggs
Crack 3 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy. Set aside.
- 2
Preheat skillet
Place a nonstick or well-seasoned 8–10 inch skillet over medium-low heat and add 1/2 teaspoon unsalted butter (from Cheese & Finishing section). Swirl to coat the pan and melt the butter without browning.
- 3
Cook eggs
Pour the whisked eggs into the warm skillet. Let the eggs sit undisturbed for about 20–30 seconds until the edges begin to set. Using a silicone spatula, gently push set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat until the surface is mostly set but still slightly glossy and moist (about 1–1.5 minutes total). Keep the heat low to avoid overcooking.
Mushrooms & Aromatics
- 4
- 5
Sauté mushrooms
In a separate 8-inch skillet, heat 1 tablespoon unsalted butter and 1 teaspoon olive oil over medium-high heat. When the butter foams, add the sliced mushrooms in a single layer. Avoid overcrowding; cook undisturbed for 2 minutes to develop color. Stir and continue cooking 2–3 minutes until mushrooms are browned and have released moisture.
- 6
Add aromatics
Reduce heat to medium. Add the chopped shallot and cook 1 minute until softened. Add 1/2 teaspoon minced garlic and 1/2 teaspoon fresh thyme (if using), then season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Cook another 30–45 seconds until fragrant. Remove the mushrooms from heat and keep warm.
- 7
Cheese & Finishing
- 8
- 9
Fold
Using a spatula, carefully lift the opposite egg edge and fold it over the filling to form a half-moon. Gently press the top so the cheese makes contact with the hot egg and filling. Cook for 20–30 seconds more to allow the cheese to melt and the interior to finish setting, keeping the omelette tender.
- 10