I call this my “Sunday Morning Omelet” because even after being the old married woman I am (hee… hee..!) my loving husband makes this for me on Sunday mornings and even serves it to me as breakfast in bed. It kinda made me wonder at first what he had been up to! It is my favorite omelet and must be made with T.L.C.
FILLING: (Enough for two omelets)
- 2 TBS. butter
- 4 shallots or scallions
- 1 1/2 cup sliced, fresh mushrooms
- Juice of 1/2 lemon
- 1/4 cup white wine
- 3/4 cup Gruyere or Swiss cheese
- Cayenne pepper
- 1 tsp. cornstarch dissolved in
- 1 TBS. cold water
- 1/4 cup whipping cream
FOR EACH OMELET USE:
- 2 eggs
- 1 TBS. butter
- Pinch of salt
Melt butter and sauté chopped shallots. Add mushrooms and Juice of lemon. Add white wine and cream. Stir in grated cheese and allow the cheese to melt in the cream. Season with a dash of cayenne pepper and thicken sauce with cornstarch dissolved in cold water. Place filling inside omelet and fold the omelet over.
GARNISH:
Fluted or sautéed sliced mushrooms or chopped parsley.
ACCOMPANIMENTS:
Ham slices, hashbrown potatoes, or Boston lettuce hearts with oil and vinegar dressing.
WINE: Dry White Bordeaux