Chef Way Black trumpet mushrooms, Banyuls vinegar (an aged French wine vinegar) and soft, fresh Robiola cheese come together in this luxe omelet.Cheap Way Opt for button mushrooms, red wine vinegar and ripe Brie, which melts deliciously on the fluffy eggs. More Great Breakfast Recipes

February 2009


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the broiler and position a rack 8 inches from the heat. In a medium skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and shallot, season with salt and pepper and cook over high heat, stirring occasionally, until browned, about 8 minutes. Add the stock and simmer until reduced by half, about 5 minutes. Stir in the vinegar and 1 tablespoon of the butter and keep warm.

  • In a medium bowl, whisk the eggs with the milk and a pinch of salt and pepper. In a large nonstick skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil. Add the eggs and cook over moderate heat, stirring gently, until the bottom is set but the eggs are still soft in the center, 3 to 4 minutes. Using a rubber spatula, fold the omelet into thirds and slide onto a heatproof platter.

  • Pour the mushrooms over the omelet and top with the cheese slices. Broil for about 30 seconds, until the cheese is melted and bubbling. Sprinkle with the parsley and serve right away.

Make Ahead

The cooked mushrooms can be refrigerated overnight. Rewarm before proceeding.

Suggested Pairing

Herbal, minerally Chablis.