A fluffy and buttery French omelette with Marsala mushrooms and tangy goat’s cheese. Perfect for breakfast, lunch or dinner. #mushrooms #omelette #cheese #breakfast #lunch #dinner
- 2–3 shallots or 1 small red onion (diced)
- 2 cloves garlic (minced)
- 2–3 sprigs of fresh thyme
- 200 g Grey Oyster Mushrooms or whichever mushroom you prefer
- 2 tbsp olive oil
- 3 oz/ 90 ml Marsala wine
- 4 eggs
- 1–2 splashes of milk
- 3–4 tbsp butter
- 3–4 oz of Goat cheese (chevre)
- sea salt and pepper
- Over medium heat, add 2 tbsp olive to a saute pan.
- When oil is hot, add diced onion/shallot, minced garlic and thyme.
- Carefully clean mushrooms using a damp cloth or brush. Try not to wash them under water as mushrooms retain the moisture making it difficult for them to brown properly.
- Once shallots/onions are transparent, add mushrooms and toss to combine.
- Cook until mushrooms have browned.
- Turn heat to high and add Marsala wine.
- Cook until mushrooms have taken on the flavor and color of the wine and moist of the liquid has cooked off.
- Season with salt and pepper, remove from saute pan to a plate or bowl and set aside.
- Over medium/medium high heat, add 2 tbsp of butter to a saute pan.
- Cook until butter stops sizzling and becomes clarified.
- In a small bowl, beat together 2 eggs with a splash of milk and a pinch of salt.
- Add beaten eggs mixture to pan. Shake pan back and forth while swirling mixture in pan. When mixture becomes thick and starting to stick to the pan, stop shaking/swirling.
- Turn heat to low. Add half of mushroom mix straight down the middle then top with a sprinkling of goat cheese.
- Cover omelette and let cook until egg mixture no longer runny.
- Fold up sides of omelette.
- Carefully transfer to a plate, serve with a side salad and frites. Enjoy
- Category: Breakfast
- Method: Sautéing
- Cuisine: French
Keywords: French Omelette, mushroom, cheese, breakfast, lunch, dinner