Mushroom Ragoût Omelet

By Martha Rose Shulman

Mushroom Ragoût Omelet
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
5(104)
Notes
Read community notes

Mushroom ragoût makes a luxurious filling for a simple omelet.

Featured in: One Mushroom Ragoût, Five Meals

Learn: How to Make an Omelet

Learn: How to Cook Eggs

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Ingredients

Yield:Serves 1
  • 2eggs
  • 2teaspoons milk
  • Salt and freshly ground pepper to taste
  • 2teaspoons extra virgin olive oil or unsalted butter
  • ¼cup mushroom ragoût
  • 1 to 2teaspoons freshly grated Parmesan, or 1 tablespoon grated Gruyère
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

231 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 13 grams protein; 297 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Break the eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 teaspoons milk.

  2. Step 2

    Heat an 8-inch nonstick omelet pan over medium-high heat. Add the olive oil or butter. When the oil feels hot when you hold your hand above it, or when the butter stops foaming, pour the eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

  3. Step 3

    As soon as the eggs are set on the bottom, spoon the mushroom filling over the middle of the egg “pancake,” and sprinkle the cheese over the mushrooms. Jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. If you don’t like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute longer. Tilt the pan and roll out the omelet onto a plate.

Tip
  • Advance preparation: The mushroom ragoût will keep for 3 or 4 days in the refrigerator.

Ratings

5 out of 5
104 user ratings
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