Nutmeg Mushroom Omelette

French omelettes are prized for their tender, barely set eggs, and this one leans on freshly grated nutmeg for gentle warmth. Buttery mushrooms, shallot, and thyme tuck inside for an earthy, savory breakfast fold.

Serves 2 · 10 min prep · 15 min cook

Estimate for one serving

• 320 cal
• 20g protein
• 6g carbs
• 24g fat
• 3.6g fiber

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Ingredients

• 6 large eggs
• 2 tbsp whole milk or cream
• 1/4 tsp plus more to finish freshly grated nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 8 oz mixed mushrooms (cremini, oyster, or shiitake), sliced
• 1 shallot, minced
• 1 tsp fresh thyme leaves
• 1 garlic clove, minced
• 2 tbsp fresh chives or parsley, snipped
• 1/3 cup grated Gruyère or sharp white cheddar optional

Instructions

1. 1Crack the eggs into a bowl, add the milk, most of the nutmeg, salt, and pepper, and beat with a fork until the whites and yolks are fully blended and slightly frothy.
2. 2Heat butter in a 10-inch nonstick skillet over medium-high heat until it foams.
3. 3Add the mushrooms in a single layer and cook undisturbed for 2 minutes to develop color, then stir and continue until they release their liquid and turn golden brown, 5 to 6 minutes total.
4. 4Stir in the shallot, thyme, and garlic; cook until fragrant and softened, about 1 minute. Season lightly and transfer the mushroom mixture to a plate.
5. 5Wipe the skillet clean if needed, reduce heat to medium, and add the remaining butter, swirling to coat.
6. 6Pour in half the egg mixture for the first omelette; let it set at the edges for 20 to 30 seconds.
7. 7Using a spatula, draw the cooked edges toward the center while tilting the pan so uncooked egg flows underneath; repeat until the top is mostly set but still glossy, about 1 1/2 minutes.
8. 8Spoon half the warm mushrooms across one half of the omelette and sprinkle with cheese if using.
9. 9Fold the empty half over the filling, slide onto a warm plate, and grate a whisper of extra nutmeg over the top.
10. 10Repeat with the remaining eggs and mushrooms for the second omelette. Scatter chives over both and serve at once while the eggs are still tender.