Breakfast & Brunch
Easy Mushroom & Swiss Omelet
Prep Time: 10 min | Cook Time: 12 min | Servings: 2 | Calories: 459
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Prep Time
10 min
Cook Time
12 min
Servings
2
Calories
459
The flavors in this omelet are hearty yet gentle. Fluffy eggs wrap around buttery simmered button mushrooms, sliced shallots, fresh thyme and a melted layer of Sargento® Ultra Thin® Baby Swiss Cheese Slices for perfectly gooey texture and cheesy taste.
Ingredients
- 2 Tbsp. butter, divided
- 4 oz. crimini or button mushrooms, sliced
- 1 large shallot, thinly sliced
- 1 Tbsp. chopped fresh thyme leaves
- 4 large eggs
- 2 Tbsp. milk
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 6 slices Sargento® Ultra Thin® Baby Swiss Cheese Slices
Directions
- Melt 1 tablespoon butter in 10-inch nonstick skillet with sloped sides over medium heat. Add mushrooms, shallot and thyme; sauté 5 minutes or until mushrooms are tender. Transfer to small bowl; set aside.
- Melt remaining 1 tablespoon butter in same skillet over medium-low heat. Beat eggs with milk, salt and pepper; add to skillet. Cook 3 to 4 minutes, lifting edges of omelet with spatula to allow uncooked portion of eggs to flow to edges and set. Arrange cheese over egg mixture; top with mushroom mixture.
- Use 2 spatulas to fold egg mixture in half over filling. Cook over low heat 3 minutes or until center is set. Cut omelet in half; transfer to serving plates.
