Mushroom & Fontina Omelet
Cook time
Total time
Serves: 2
  • 1½ to 2 cups of mushrooms, cleaned
  • 2 tablespoons of butter, divided (plus more for the eggs)
  • 6 eggs, lightly beaten
  • ¼ cup Fontina cheese, grated
  • salt and pepper, to taste
  • chives, for garnish
  1. To clean your mushrooms, cut off any inedible parts and just gently wipe them off with a wet paper towel. The flavor of mushrooms is very delicate, and rinsing them under water can wash away a lot of their flavor. Heat a pan over medium heat, and cook the mushrooms in small batches. Add in your first batch, and cook, undisturbed, for a few minutes, until their natural juices are released a bit. Once the mushrooms have browned slightly, figure out about how many batches you are going to cook, then divide your 2 tablespoons of butter evenly among them. Add in your first divided bit of butter (for me, it was about 2 teaspoons), and stir until combined with the butter until browned and tender. Remove the mushrooms from the pan and continue cooking until you've used them all.
  2. Add another 2 teaspoons or so of butter to your pan, make sure that it thoroughly covers the surface of the pan, and add in half of your eggs. You can use two omelet pans to make them at the same time, or heat your oven to 250 degrees F to keep one omelet warm while you cook the other. Allow the eggs to set a bit, then use a rubber spatula to go around the eggs so that the sides will lift up from the pan (see photos above). Lift up these edges and allow any eggs that have not cooked yet in the middle to run around and underneath the cooked parts - this will ensure that your omelet cooks evenly.
  3. When you're ready, add in your desired amount of mushrooms (we used about ½ cup per omelet - you will have more left over to put on top or to use the next day in a sandwich or something, as we did) and top with half of your cheese. Fold your omelet into thirds - left one side up and into the middle of the omelet, then lift the other side up and into the middle. Gently roll your omelet so that the folds are on the bottom of the pan, then gently roll the omelet onto a plate. Top with extra mushrooms, cheese, chives, salt, and pepper.
Recipe by The Crepes of Wrath at