Mushroom & Herb Omelette

Serves 2 · 12 min prep · 15 min cook

Ingredients

• 8 oz mixed fresh mushrooms (cremini, oyster, or shiitake)
• 4 large eggs
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh parsley
• 1 tsp fresh thyme leaves
• 1 small shallot
• 1 garlic clove
• 1 tbsp unsalted butter
• 1 tsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup baby arugula

Instructions

1. 1Wipe the mushrooms clean with a damp towel and slice them into even thin pieces so they cook quickly and evenly.
2. 2Finely mince the shallot and garlic; chop the chives, parsley, and strip the thyme leaves so the herbs are ready to fold in at the end.
3. 3Heat a 10-inch nonstick skillet over medium heat and add the olive oil. When it shimmers, add the mushrooms in a single layer and let them sit undisturbed for 2 minutes until the undersides turn golden.
4. 4Stir the mushrooms, add the shallot and garlic, and cook 3 to 4 minutes more until the mushrooms release their liquid, the liquid evaporates, and everything smells fragrant and lightly browned. Season with salt and pepper, then transfer the mushroom mixture to a plate.
5. 5Wipe the skillet clean, return it to medium-low heat, and melt half the butter, swirling to coat the bottom and sides.
6. 6Crack the eggs into a bowl, add salt and pepper, and beat with a fork just until the yolks and whites are combined—no frothy foam needed.
7. 7Pour half the beaten eggs into the hot skillet. As the edges set, gently push them toward the center with a spatula and tilt the pan so uncooked egg flows underneath; cook about 60 to 90 seconds until mostly set but still glossy on top.
8. 8Scatter half the sautéed mushrooms and half the fresh herbs over one side of the omelette. Fold the bare half over the filling, slide onto a warm plate, and repeat with the remaining butter, eggs, mushrooms, and herbs for the second omelette.
9. 9Tuck a small handful of baby arugula beside each omelette for a peppery fresh bite and serve immediately while the eggs are still soft and the mushrooms are warm.