Fluffy Omelet with Mushrooms
By Lan LamPublished on January 28, 2013
Time
45 minutes
Yield
Serves 2
Ingredients
1 teaspoon extra-virgin olive oil 1 shallot, sliced thin4 ounces white or cremini mushrooms, trimmed and chopped⅛ teaspoon plus ¼ teaspoon table salt, divided1 teaspoon balsamic vinegar 4 large eggs, separated1 tablespoon unsalted butter, melted, plus 1 tablespoon unsalted butter¼ teaspoon cream of tartar 1 ounce Parmesan cheese, grated (½ cup)
Before You Begin
A teaspoon of white vinegar or lemon juice can be used in place of the cream of tartar, and a hand-held mixer or a whisk can be used in place of a stand mixer. We recommend using the fillings that accompany this recipe; they are designed not to interfere with the cooking of the omelet.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened and starting to brown, about 2 minutes. Add mushrooms and ⅛ teaspoon salt and season with pepper to taste. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes. Transfer mixture to bowl and stir in vinegar; set aside. Wipe skillet clean with paper towels.
- Whisk egg yolks, melted butter, and remaining ¼ teaspoon salt together in bowl. Place egg whites in bowl of stand mixer and sprinkle cream of tartar over surface. Fit stand mixer with whisk and whip egg whites on medium-low speed until foamy, 2 to 2½ minutes. Increase speed to medium-high and whip until stiff peaks just start to form, 2 to 3 minutes. Fold egg yolk mixture into egg whites until no white streaks remain.
- Heat remaining 1 tablespoon butter in now-empty skillet over medium-high heat, swirling to coat bottom of pan. When butter foams, quickly add egg mixture, spreading into even layer with spatula. Remove pan from heat and gently sprinkle mushroom filling and Parmesan evenly over top of omelet. Transfer to oven and cook until center of omelet springs back when lightly pressed, 4½ minutes for slightly wet omelet and 5 minutes for dry omelet.
- Run spatula around edges of omelet to loosen, shaking gently to release. Slide omelet onto cutting board and let stand for 30 seconds. Using spatula, fold omelet in half. Cut omelet in half crosswise and serve immediately.
Time
45 minutesYield
Serves 2Ingredients
1 teaspoon extra-virgin olive oil
1 shallot, sliced thin
4 ounces white or cremini mushrooms, trimmed and chopped
⅛ teaspoon plus ¼ teaspoon table salt, divided
1 teaspoon balsamic vinegar
4 large eggs, separated
1 tablespoon unsalted butter, melted, plus 1 tablespoon unsalted butter
¼ teaspoon cream of tartar
1 ounce Parmesan cheese, grated (½ cup)
Test Kitchen Techniques
Ingredients
1 teaspoon extra-virgin olive oil
1 shallot, sliced thin
4 ounces white or cremini mushrooms, trimmed and chopped
⅛ teaspoon plus ¼ teaspoon table salt, divided
1 teaspoon balsamic vinegar
4 large eggs, separated
1 tablespoon unsalted butter, melted, plus 1 tablespoon unsalted butter
¼ teaspoon cream of tartar
1 ounce Parmesan cheese, grated (½ cup)
Test Kitchen Techniques
Ingredients
1 teaspoon extra-virgin olive oil
1 shallot, sliced thin
4 ounces white or cremini mushrooms, trimmed and chopped
⅛ teaspoon plus ¼ teaspoon table salt, divided
1 teaspoon balsamic vinegar
4 large eggs, separated
1 tablespoon unsalted butter, melted, plus 1 tablespoon unsalted butter
¼ teaspoon cream of tartar
1 ounce Parmesan cheese, grated (½ cup)
Test Kitchen Techniques
Why This Recipe Works
We love the impressive height and delicate texture of fluffy omelets. To make sure that the eggs are cooked through but moist and tender, we fold butter-enriched yolks into stiffly whipped whites. We fill our omelets with light but boldly flavored fillings that are sure to satisfy.
Before You Begin
A teaspoon of white vinegar or lemon juice can be used in place of the cream of tartar, and a hand-held mixer or a whisk can be used in place of a stand mixer. We recommend using the fillings that accompany this recipe; they are designed not to interfere with the cooking of the omelet.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened and starting to brown, about 2 minutes. Add mushrooms and ⅛ teaspoon salt and season with pepper to taste. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes. Transfer mixture to bowl and stir in vinegar; set aside. Wipe skillet clean with paper towels.
- Whisk egg yolks, melted butter, and remaining ¼ teaspoon salt together in bowl. Place egg whites in bowl of stand mixer and sprinkle cream of tartar over surface. Fit stand mixer with whisk and whip egg whites on medium-low speed until foamy, 2 to 2½ minutes. Increase speed to medium-high and whip until stiff peaks just start to form, 2 to 3 minutes. Fold egg yolk mixture into egg whites until no white streaks remain.
- Heat remaining 1 tablespoon butter in now-empty skillet over medium-high heat, swirling to coat bottom of pan. When butter foams, quickly add egg mixture, spreading into even layer with spatula. Remove pan from heat and gently sprinkle mushroom filling and Parmesan evenly over top of omelet. Transfer to oven and cook until center of omelet springs back when lightly pressed, 4½ minutes for slightly wet omelet and 5 minutes for dry omelet.
- Run spatula around edges of omelet to loosen, shaking gently to release. Slide omelet onto cutting board and let stand for 30 seconds. Using spatula, fold omelet in half. Cut omelet in half crosswise and serve immediately.
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