French Mushroom Omelet with Dressed Greens

Servings: 2 · Prep: 10 min · Cook: 13 min · Total: 23 min

Ingredients

• 4 count large eggs
• 8 ounces cremini mushrooms
• 2 tablespoons fresh chives
• 4 cups baby arugula
• 1 count lemon
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Equipment

Mixing Bowl; Whisk; Spatula; Measuring Cups; Measuring Spoons; Cutting Board; Skillet; Chef’s knife; Plate; mixing bowl; whisk; spatula; measuring cups; measuring spoons; cutting board; skillet; chef’s knife; plate

Steps

1. Slice mushrooms, chop chives, and juice lemon. 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.
   • 8 ounces mushroom
   • 2 tablespoons chive — finely chopped
   • 1 Count lemon

   Keep fingers clear of the blade when slicing the mushrooms and chives.

2. Whisk the dressing and add arugula. 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.
   • 1 Count lemon
   • 1 tablespoon olive oil
   • 1/4 teaspoon Kosher Salt
   • 1/8 teaspoon Freshly Ground Black Pepper
   • 4 cups arugula
3. Brown the mushrooms and clean the skillet. 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.
   • 1 tablespoon olive oil
   • 8 ounces mushroom
   • 1/4 teaspoon Kosher Salt
   • 1/8 teaspoon Freshly Ground Black Pepper

   Use a folded paper towel and tongs when wiping the hot skillet to prevent burns.

4. Make the first mushroom omelet. 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.
   • 2 Count egg
   • 2 teaspoons chive — finely chopped
   • 1/8 teaspoon Kosher Salt
   • 1 1/2 teaspoons butter

   Cook the eggs until no liquid egg remains; higher-risk diners should cook eggs to an internal temperature of 160°F.

5. Repeat the omelet process. 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.
   • 2 Count egg
   • 2 teaspoons chive — finely chopped
   • 1/8 teaspoon Kosher Salt
   • 1 1/2 teaspoons butter

   Cook the eggs until no liquid egg remains; higher-risk diners should cook eggs to an internal temperature of 160°F.

6. Dress the arugula and serve. 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.
   • 2 teaspoons chive — finely chopped

https://plumtally.com/recipes/french-mushroom-omelet-with-dressed-greens-rl4p1ys4q89r