I’ve always found making omelettes at home intimidating. But I’m happy to report that, after some noodling around in the kitchen, making an omelette big enough for two in your own kitchen, whenever you want it, is actually super easy. So get out the white paper tablecloth and the espresso machine (or the champagne and orange juice), because we’re about to breakfast party like we’re in a French bistro. And make sure you bring your mushrooms and a giant hunk of brie cheese!
It has seriously taken me too long to make omelettes at home. You know that I live for brunch all day any day, so this seemed like a serious blind spot that I needed to address. And while we were in Traverse City a few weeks ago, I had the best omelette at Patisserie Amie with fresh herbs folded into the eggs and literally bursting with champignons and hunks of brie. It was only a matter of time before I had to recreate it at home.
An omelette is really quite a simple thing; a few eggs, a splash of milk or cream, a few fresh herbs if you’re feeling feisty, and then whatever fillings you want to add to the center. There are lots of different methods out there for how to cook the eggs, but I happen to like the slightly wrinkled look that you get when, after pouring the egg mixture in the pan, you push the cooked eggs to the center and let the uncooked parts run to the edges. It gives the whole thing a textured look that lets you know it was homemade with some love. In the last minute of cooking time you add your fillings, which in this case are cooked mushrooms and lots of brie cheese, let them sit for a minute, then it’s time for the plate. The easy way is to tilt the pan over the plate and let the omelette slide halfway off, then turn the pan up so that the rest folds neatly over. And voila! A perfectly cooked omelette, made just the way you like it, that you can have with your favorite cup of coffee and a good book.
- 4 eggs
- 3 tablespoons chopped fresh herbs, such as basil, parsley, tarragon, or mint
- ⅛ teaspoon salt
- 2 tablespoons heavy cream or half and half
- 3 tablespoons unsalted butter
- 4 ounces mushrooms, stems removed and halved
- 2 oz. brie cheese, rind removed and diced
- In a small skillet, heat 1 tablespoon of butter over medium-high heat. Once melted, add the mushrooms and cook to your desired consistency (they won’t really cook once they’re added to the omelette). Set the mushrooms aside.
- Whisk together the eggs, cream, salt, and herbs in a small bowl. Get a clean plate ready near your stovetop.
- Heat a 10-inch nonstick skillet over medium-high heat. After a minute, add the butter. Once it melts, swirl it around the pan, then pour in the egg mixture. Leave the eggs alone for 30 seconds.
- Tilt the pan to one side and lift up on that side of the omelette, letting the uncooked eggs reach the surface. Repeat on the other side, then keep going back and forth until the omelette is mostly cooked but still runny in the center. Add the mushrooms and brie.
- Hold the pan at a 45-degree angle and allow it to slide halfway onto the plate. Tilt the pan up even higher so that the second half folds over the first.