Warm Apple & Herb Omelet

In the French kitchen, the omelet is less a scramble than a gentle envelope for whatever the market offers. Warm apple slices, mushrooms, and a trio of herbs tuck into eggs with soft goat cheese for a fragrant brunch bite.

Serves 2 · 12 min prep · 15 min cook

Estimate for one serving

• 385 cal
• 24g protein
• 14g carbs
• 27g fat
• 3.9g fiber

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Ingredients

• 6 large eggs
• 1 large firm apples
• 4 oz shiitake or cremini mushrooms
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh parsley
• 2 tbsp unsalted butter
• 1 tsp olive oil
• 1 small shallot
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 oz goat cheese
• 1 tsp lemon juice

Instructions

1. 1Core the apple and slice into thin half-moons about 1/8-inch thick. Thinly slice the mushrooms and mince the shallot. Crumble the goat cheese and set aside.
2. 2In a small bowl, beat the eggs with salt, black pepper, and half the chives until just combined—do not overbeat or the omelet will turn tough.
3. 3Heat butter and the olive oil in a 10-inch nonstick skillet over medium heat. Add the shallot and mushrooms; sauté 3 to 4 minutes until the mushrooms soften and edges brown lightly.
4. 4Add the apple slices and cook another 2 to 3 minutes, tossing gently, until they turn translucent at the edges but still hold their shape. Splash with lemon juice, then transfer the mixture to a plate.
5. 5Wipe the skillet clean, return to medium-low heat, and melt the remaining butter, swirling to coat the entire surface. Pour in half the beaten eggs and let them set for 20 seconds.
6. 6Using a spatula, gently pull the cooked edges toward the center while tilting the pan so uncooked egg flows underneath. Repeat the pan for about 1 minute until mostly set but still glossy on top.
7. 7Scatter half the warm apple-mushroom mixture, half the goat cheese, and a mix of tarragon, parsley, and remaining chives down the center of the omelet.
8. 8Fold one-third of the omelet over the filling, then roll or fold again onto a warm plate. Repeat the entire process with the remaining eggs and filling for the second omelet. Serve immediately while puffed and fragrant.