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Mushroom and Gouda Omelet
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Source: https://recipheon.com/en/recipes/breakfast/mushroom-and-gouda-omelet
About this recipe
This mushroom and Gouda omelet is a satisfying egg breakfast built around a flavorful filling and a tender center. Sautéing the mushrooms cooks off excess moisture, deepens their flavor, and makes them a natural match for mild, slightly nutty Gouda. Cook the eggs over low or medium heat so the bottom does not burn and the top sets without drying out. The cheese added near the end only needs enough time to melt and hold the filling together. Serve immediately with lettuce or arugula while the omelet is warm and soft.
Ingredients
4 eggs
1 tablespoon butter or olive oil
a handful of lettuce or arugula, for serving
120 g button mushrooms
40 g Gouda cheese
1/4 teaspoon salt
a pinch of black pepper
Steps
Clean the mushrooms and cut into evenly thick slices. Grate the Gouda, and rinse and dry the lettuce or arugula. Beat the eggs in a bowl with the specified salt and pepper until the whites and yolks are combined.
Heat the butter or olive oil in a 26 cm nonstick frying pan. Add the mushrooms and cook for 5–7 minutes, stirring occasionally. Continue to the next step once their liquid has evaporated and the mushrooms are lightly browned.
Spread the mushrooms evenly, pour in the eggs and reduce the heat. Cook for 3–5 minutes without stirring; the base should set and lift with a spatula, while the top remains soft without a freely flowing layer of egg.
Sprinkle the grated Gouda over the omelet. Lift one half with a wide spatula and carefully fold it over the other half. Heat briefly over low heat until the cheese begins to melt and the egg mixture inside is set but still soft.
Slide the omelet onto a plate and serve immediately with the dried lettuce or arugula. Do not leave it in the hot pan once cooking is finished.
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