Wild Mushrooms Shallot And Gruyre Omelets

Posting for zwt 7. This recipe comes from epicurious.

Melt 1 tablespoon butter in heavy small skillet over medium heat.

Add mushrooms and shallots and saut until mushrooms are tender , about 2 minutes.

Season with salt and pepper.

Remove from heat and mix in 1 tablespoon minced fresh parsley.

Beat 3 eggs and 2 teaspoons water in small bowl.

Season with salt and pepper.

Heat small omelet pan over medium-high heat.

Add 1 1 / 2 tablespoons butter and heat until foam begins to subside.

Add egg mixture.

Stir eggs with fork several times , drawing back of fork across bottom of pan.

Lift edges of egg and let uncooked egg flow under until top is almost set.

Spoon half of cheese , then half of mushroom mixture down center of omelet.

Fold omelet over filling in thirds and transfer to plate.

Make second omelet with remaining eggs , water , salt and pepper , 1 1 / 2 tablespoons butter , mushrooms and cheese.

Garnish with parsley.

butter, shiitake mushrooms, shallots, salt & freshly ground black pepper, fresh parsley, eggs, cold water, gruyere cheese