Winter Omelet With Zucchini, Mushrooms, And Gruyere

Name: Winter Omelet With Zucchini, Mushrooms, And Gruyere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 2 tablespoons unsalted butter; 1 shallot, minced; 1 tablespoon olive oil; 1/2 lb fresh mushrooms, brushed clean and thinly sliced; 2 zucchini, trimmed and julienned; 2 tablespoons finely chopped fresh parsley; salt; ground pepper; Omelets; 12 -18 eggs (2-3 per person); salt; ground pepper; 6 tablespoons plain soda water; 6 tablespoons unsalted butter; 6 tablespoons finely shredded gruyere cheese

Servings: persons

Filling
2 tablespoons unsalted butter
1 shallot, minced
1 tablespoon olive oil
1/2 lb fresh mushrooms, brushed clean and thinly sliced
2 zucchini, trimmed and julienned
2 tablespoons finely chopped fresh parsley
salt
ground pepper
Omelets
12 -18 eggs (2-3 per person)
salt
ground pepper
6 tablespoons plain soda water
6 tablespoons unsalted butter
6 tablespoons finely shredded gruyere cheese

1
Filling-in a frying pan over medium heat, melt the butter.
2
Add the shallot and saute until softened, about 2 minutes.
3
Increase the heat to med-high and add the oil.
4
Add the mushrooms and saute until slightly softened, about 3 minutes longer.
5
Add the parsley, salt, and pepper.
6
Remove from the heat and cover to keep warm.
7
To prepare each omelet, in a bowl, whisk together 2 or 3 eggs, salt, pepper, and 1 tablespoon soda water until smooth.
8
Melt 1 tablespoon of the butter in an 8-inch omelet pan or frying pan, preferably nonstick, over medium heat.
9
When it begins to sizzle, pour in the egg mixture and stir it in the center with a wooden spatula.
10
With the spatula, lift the edges of the egg mixture so the uncooked portion runs to the edge of the pan.
11
Vigorously slide the pan back and forth over the heat until the eggs begin to slip freely in the pan.
12
When the eggs are lightly cooked but still cream in the center, spoon 1/6 of the filling over the omelet.
13
Sprinkle 1 tablespoon of the Gruyere cheese over the filling.
14
Shake the pan; if the omelet does not slip easily, carefully loosen the edges with the spatula.
15
Slide the omelet onto a plate and, when halfway out, quickly flip the pan over to fold the omelet in half.
16
Serve immediately.
17
Repeat with the remaining eggs and filling until all the omelets have been made.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Filling, 2 tablespoons unsalted butter, 1 shallot, minced, 1 tablespoon olive oil, and more.

Yes, Winter Omelet With Zucchini, Mushrooms, And Gruyere falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!