Souffle Omelet With Mushrooms

1. 1

   Heat a large saute pan over medium to medium-high heat. Add 2 tablespoons of butter, followed by mushrooms. Spread mushrooms in an even layer. Cook for 3-4 minutes or until browned. Flip and season with salt and pepper. Cook for 1-2 minutes, then stir in wine. Cook 1-2 minutes longer or until some of the wine has evaporated and mushrooms are cooked through. Transfer to a bowl and keep warm.

2. 2

   Add egg whites and a pinch of salt to the bowl of a standing mixer. Using the whisk attachment, whip egg whites to stiff peaks over medium-high speed for about 3-4 minutes. While whipping whites, warm a 10-inch nonstick pan over medium-low heat.

3. 3

   In a large bowl, whisk egg yolks with Parmesan cheese and a pinch of salt. Gently whisk 1/3 of the whipped egg whites into the yolk mixture. Incorporate the remaining egg whites into the yolk mixture by gently folding them in with a rubber spatula. Do not overmix or the whites will deflate.

4. 4

   Add remaining 1 tablespoon butter to preheated pan and coat evenly. Carefully spoon egg mixture into pan and spread smooth. Cover with a large lid. Adjust heat between medium-low to medium to achieve a golden brown crust.

5. 5

   After 1-2 minutes, uncover omelet and sprinkle over grated Gruyere. Recover and cook an additional 1-2 minutes or until cheese is melted, and omelet is browned and cooked through.

6. 6

   Sprinkle mushrooms (I reserve half on the side) over omelet. Remove from pan, folding it in half on the plate. Sprinkle over additional Parmesan and chives, if desired. Slice, serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.