This recipe was part of the Food Fight: Egg Challenge which ended Sep 19, 2008 05:00 PM. See winners »
Parmesan-Crusted Mushroom Omelets Recipe
This was an experiment in the kitchen that has since turned my family into addicts. I have enjoyed toasted parmesan used as garnish and edible bowls, so i figured why not turn it into a crust? Turns out it’s a simple, easy twist on a breakfast staple that makes a world of difference.
It took a little practice for me to get the technique down, but once successful I was treated to a custardy omelet jacketed with a golden brown, crisp, delicious crust. Trust me, it’s scrumptious enough that the insides don’t really matter. Go easy on salt in the eggs, though, as the parmesan will impart a real punch. The parmesan measure is approximate; you want a fairly healthy layer in the pan. The trick is not to over-agitate the eggs when you first putt the egg in; it’s easy to pick the cheese right up off the pan and into your egg mixture. Still tasty, but it kills the texture.
Filling could of course be whatever, but this is my favorite. The mache greens were a happy discovery on a trip to Ohio, of all places. They come in airy little clusters of small, oval leaves on long stalks with a bit of wispy root matter still on. Apparently it’s a European crop, mild and nutty. They lost some flavor when I wilted them the first time, so now I just toss them in fresh. Have used baby spinach in lieu.
Pardon the lengthy instructions. Don’t know how detailed this should be, so I just put it all out there.
- 4 eggs
- some butter
- some olive oil
- 1 portabella cap, diced
- 1 clove garlic, minced
- 1 small shallot, minced
- red wine
- salt to taste
- pepper to taste
- 1 cup or so grated fresh parmesan
- 1/2 cup or so shredded fresh mozzarella
- a handful of mache greens, coarsley chopped
- Bring eggs to room temp in a hot water bath for 5 mins.
- In a small skillet, melt 1 Tbsp. butter and add 1 Tbsp. olive oil. Toss in diced portabella. Saute until butter and olive oil are soked up, then lower heat and add 1/4 cup red wine, shallot, and a little salt and pepper to taste. Cook until mushrooms have soaked up the wine and remove from heat, covering pan.
- Beat 2 eggs with a fork, seasoning with salt and pepper to taste. Bring a 10" omelet pan to temperature over medium high heat.
- Lightly coat the pan with butter, then add 1/4 cup or so of parmesan in an even layer in the bottom of the pan. Once cheese starts to brown pour in egg mixture over the center and agitate gently to slight scramble, disturbing the cheese beneath as little as possible. (Using the corner of a silicone spatula in small motions works well.) Knock down the edges of the omelet and wait a few seconds.
- Give the pan a swirl to put excess liquid off to the sides and knock down the edges again. When the egg approaches custard consistency remove from heat and add portions of the mozzarella, mache, and portabella on one third of the omelet. Flip omelet edge over to cover the fillings, then gently tease the omelet from the surface with spatula and a gentle snap or two of the pan.
- Slide onto dinner plate as a trifold and eat. Repeat.
Member recipes are not tested by the CHOW food team.