Wild Mushroom and Gruyere Cheese Omelet
This recipe is a classic. It can also be used with Cheddar or Swiss cheese, and many people like to add sausage, bacon, ham, avocado, tomato, or bell peppers. Let your imagination take over.
Reconstitute the dried mushrooms, reserving the liquid for use as stock.
Melt 1-tablespoon butter in a heavy skillet over medium heat. Add the mushrooms, shallots, and garlic. Sauté this mixture until tender. This should take about three minutes.
Season to taste with salt and pepper and then set aside.
Combine the eggs, the parsley, and the cheese in a medium bowl. Season with salt and pepper and beat to blend.
Heat a medium sized omelet pan over medium-high heat, adding ½ tablespoon butter. Continue heating until butter melts and the foam begins to subside. Do not permit the butter to turn brown.
Reduce the heat slightly, add ½ of the egg mixture, and stir with the flat side of a fork until the eggs begin to set. Cook until the eggs set, gently lifting the edge with a spatula to let the uncooked egg flow under.
Top the omelet with ¼ cup of grated cheese and half of the mushroom mixture. Fold the omelet into thirds and turn out onto a warm plate.
Repeat with the remaining ingredients.
Sprinkle omelets with chopped fresh parsley.