The earthy flavors of mushroom, thyme and fontina make this one of the best omelet combinations we’ve found. Serve with thick slices of artisan bread, brushed with extra-virgin olive oil and toasted under the broiler.
Mushroom Omelet with Fontina and Thyme
2 Tbs. unsalted butter
1/4 lb. (125 g.) white or cremini mushrooms, sliced
3/4 tsp. minced fresh thyme
Kosher salt and freshly ground pepper
4 large eggs
2 Tbs. heavy cream
1/2 cup (2 oz./60 g.) shredded fontina cheese
In a frying pan, preferably nonstick, melt 1 tablespoon of the butter over medium heat. Add the mushrooms and cook, stirring occasionally until the juices evaporate and the mushrooms begin to brown, about 6 minutes. Stir in 1/2 teaspoon of the thyme and season with salt and pepper. Transfer to a bowl and set aside.
Preheat the oven to 200ºF (95ºC). In a bowl, whisk together the eggs, cream, 1/4 teaspoon salt and a few grinds of pepper just until blended. Do not overbeat.
Add half of the remaining 1 tablespoon butter to the frying pan and melt over medium heat until hot. Tilt the pan to cover the bottom evenly with butter.
Add half of the egg mixture to the pan and cook until the eggs have barely begun to set around the edges, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center, tilting the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds. Repeat this process two more times. When the eggs are almost completely set but still slightly moist on top, sprinkle half of the cheese over half of the omelet. Scatter half of the mushrooms over the cheese.
Using the spatula, fold the untopped half of the omelet over the filled half to create a half-moon shape. Let the omelet cook for 30 seconds more, then slide it onto a heatproof serving plate. Keep warm in the oven. Repeat to make a second omelet in the same manner. Sprinkle both omelets with the remaining 1/4 teaspoon thyme, dividing it evenly. Serve at once. Serves 2.
Variation: The nutty flavors of Gruyere or Comte cheese also work well with the mushrooms. You can also add 1 minced green onion to the mushrooms during the last minute or so of cooking.
Find more great recipes for sunrise specialties in our book Williams-Sonoma Breakfast Comforts, by Rick Rodgers.