Shiitake Mushroom Omelet
Yield: 1 serving
1 1/2 tablespoons crème fraiche
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon extra virgin olive oil
2 teaspoons unsalted butter, divided
5 medium-sized shiitake mushrooms, sliced thinly
1 medium shallot, diced small
1 large garlic clove, minced
½ teaspoon fresh thyme, finely chopped
Finely chopped fresh parsley, for garnish
In a small bowl, whisk the eggs, crème fraiche, salt and pepper until fully combined.
In a medium nonstick sauté pan over medium-high heat, add the olive oil and 1 teaspoon of butter. Heat until the butter foams up and begins to turn brown.
Add the mushrooms and shallots and season with salt and pepper. Cook, stirring occasionally, until the mushrooms begin to turn golden brown, approximately 2 minutes.
Add the garlic and thyme and cook until fragrant, approximately 1 minute.
Remove from heat and, using a rubber spatula, spoon out the mushroom mixture onto a plate.
Place the same nonstick sauté pan back over medium-high heat and add the remaining teaspoon of butter.
Swirl the pan to distribute the butter and once melted, add the whisked eggs.
As the eggs begin to cook, run your rubber spatula through the omelet while tilting the pan, allowing any uncooked egg to fill the gaps. This whole process should take no longer than 30 seconds.
Remove the eggs from the heat. Spread the mushroom mixture evenly in the middle of the omelet.
Fold the side of the omelet closest to you towards the center of the pan, covering the mushroom mixture. Gently scoot the omelet towards the edge of the pan (furthest away from you) until the omelet moves out of the pan and onto a plate. The other side of the omelet will fold over itself covering the remaining mushroom mixture.
Sprinkle over some chopped parsley to finish.