Best Caramelized Shallot And Mushroom Omelet Recipes

Eggs - Portobello Mushroom and Caramelized Shallot Omelet Recipe image

Provided by BlueSchmoo

Number Of Ingredients 10

6 tsp Butter, divided
4 golf ball-size shallots, each quartered
Pinch sugar
4 portohello mushrooms (3-inch diameter), stems discarded and caps sliced 1/4 inch thick
Salt
Freshly ground black pepper to taste
1/2 teaspoon minced fresh or 1 teaspoon dried tarragon
3 tablespoons soft mild goat cheese
4 large eggs
2 tablespoons water

Steps:

1. Melt 2 teaspoons butter in a medium-size skillet over medium heat Add the shallots and sugar and toss. Lower the heat to medium-low and cover the pan. Cook the shallots until they are soft and brown, about 10 minutes. Remove the cover and toss occasion- ally Scrape the shallots into a bowl, then wash the pan. 2. Melt 2 teaspoons of the butter over medium heat in the same skillet. Add the mushrooms and saute until brown and juicy about I0 minutes. Stir in the shallots, salt, pepper, and tarragon. Gently stir in the goat cheese. Keep the mixture hot. 3. In a medium-size bowl beat the eggs with the water and some salt to taste. 4. Make the omelets one at a time. Heat 1 teaspoon of the oil in an 8"inch non-stick skillet over medium-high heat. When the pan is very hot, pour in half of the egg mixture. It should immediately set at the edges. With an inverted spatula push the set egg toward the center and tip the pan to let the liquid run back to the edge. When most of egg is cooked, spoon half of the hot filling onto one side of the omelet. Immediately fold the omelet in half and Hip it onto a plate.

Caramelized Shallot and Mushroom Omelet image

Provided by Carolyn Haas @Linky1

Categories Eggs

Number Of Ingredients 7

2 teaspoon(s) olive oil
1 medium shallot, chopped
2 ounce(s) fresh portobello mushrooms, sliced
3 -4 - eggs
1 ounce(s) havarti cheese, shredded (can use different cheese)
- sea salt, to taste
- all purpose seasoning (i used chef paul prudhomme's magic 6 spice / no salt mix

Steps:

Heat olive oil in skillet. Add shallots and cook at medium heat until starting to caramelize. Add mushrooms and continue cooking until all mushroom liquid had evaporated.
Beat eggs together lightly and add to skillet. As eggs set, push to center so that liquid can flow to edges of skillet to cook. When bottom is set and top is still liquid looking, sprinkle on seasonings and cheese. Turn off heat and cover pan until cheese melts (top will have set by then, too).
Slide onto plate, flipping one half over the other half. Split if making two portions.