French Mushroom Omelet with Dressed Greens
A tender, chive-flecked French omelet filled and topped with deeply browned cremini mushrooms, served alongside bright lemon-dressed arugula.
- breakfast
- brunch
- dressed greens
- French
- French omelet
- IPFB26
- Mushroom-Forward
- mushrooms
- quick
- quick meal
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
cremini mushrooms · 8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
lemon · 1 Count
Fresh Organic Lemon - Each
100%
Details
baby arugula · 4 Cup
Kroger® Baby Arugula
80%
Details
fresh chives · 2 Tablespoon
Simple Truth Organic® Chives
40%
Details
large eggs · 4 Count
Kroger® Grade A Large White Eggs
33%
Details
extra-virgin olive oil · 2 Tablespoon
California Olive Ranch Extra Virgin Global Blend Olive Oil 25.4 fl oz
4%
Details
unsalted butter · 1 Tablespoon
Kroger® Unsalted Butter Sticks
3%
Details
freshly ground black pepper · 0.25 Teaspoon
McCormick Black Pepper Grinder, 1.0 oz
2%
Details
kosher salt · 0.75 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
Details
Cost Summary
· only what you use
per serving · 2 servings
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Cook this recipe
- large eggs-4 count
- cremini mushrooms-8 ounces
- baby arugula-4 cups
- fresh chives-2 tablespoons
- lemon-1 count
- extra-virgin olive oil-2 tablespoons
- unsalted butter-1 tablespoon
- kosher salt-3/4 teaspoon
- freshly ground black pepper-1/4 teaspoon
Slice the mushrooms 1/4 inch thick and finely chop enough chives to yield 2 tablespoons. Halve the lemon and squeeze 1 1/2 tablespoons juice.
Keep fingers clear of the blade when slicing the mushrooms and chives.
In the large bowl, whisk the lemon juice with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the arugula but wait to toss it until the omelets are ready.
Heat the skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, followed by the mushrooms. Spread them into an even layer and cook undisturbed for 3 minutes. Add 1/4 teaspoon salt and 1/8 teaspoon pepper, then cook, stirring occasionally, for 3 to 4 minutes, until deeply browned with no liquid remaining. Transfer to a plate. Reduce the heat to medium-low and carefully wipe the skillet clean.
Use a folded paper towel and tongs when wiping the hot skillet to prevent burns.
For the first omelet, whisk 2 eggs with 2 teaspoons chives and 1/8 teaspoon salt. Melt 1 1/2 teaspoons butter in the skillet without browning it. Add the eggs and stir rapidly while shaking the skillet for 20 to 30 seconds. Spread the soft curds evenly and cook for 30 to 45 seconds, until the surface is glossy with no loose liquid egg. Place one-quarter of the mushrooms across the center, fold the omelet into thirds, and slide it onto a plate. Top with another quarter of the mushrooms.
Cook the eggs until no liquid egg remains; higher-risk diners should cook eggs to an internal temperature of 160°F.
Repeat the omelet process with the remaining 2 eggs, 2 teaspoons chives, 1/8 teaspoon salt, 1 1/2 teaspoons butter, and remaining mushrooms. Keep the center soft and tender rather than browned.
Cook the eggs until no liquid egg remains; higher-risk diners should cook eggs to an internal temperature of 160°F.
Toss the arugula thoroughly with the lemon dressing and divide it between the plates, giving the greens ample space beside the omelets. Sprinkle the remaining 2 teaspoons chives over the mushroom-topped omelets and serve immediately.
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