I’ve never understood the egg white omelette. Discarding the yolk is like going to a concert with earplugs on. “Oh yeah, that band was sooooo rad, I really enjoyed their muffled sound, toootally revolutionary, they are gonna change the music industry bro.”
We must also make yolks feel like they are part of the party, the omelette party that is. Nobody wants to be left in the fridge waiting to be made into some sauce of some sort (but probably be forgotten about if you’re me) when they could be having a grand old time with their egg-whitey friends!
So, the yolks must not be discarded when making this mind-blowing omelette alright? Cool.
This omelette brings together the flavours of button mushrooms, balsamic vinegar and sour cream to create the most magical of dishes. It’s the absolute perfect comfort food in my opinion. It is the absolute textbook definition of bringing together a few simple ingredients to create something AMAZING. How many times can I use the word absolute? Absolutely all the tiiiime!
To top it off, we can’t just leave this omelette be. We have to smother it in the creamiest of bechamel sauces because we live life on the edge.
Super quick, super easy + super delicious. What could go wrong?
THE BEST MUSHROOM OMELETTE W/ BECHAMEL SAUCE ~makes 1
- 2 TB butter
- ½ onion, minced
- 2 cloves garlic, minced
- 2 cups button mushrooms, sliced
- Pinch of salt and pepper
- ¼ cup sour cream
- Good glug of balsamic vinegar
- ½ TB fresh lemon juice
- 3 eggs
- Splash of milk
Sauté onion and garlic in 1 TB butter over medium heat until just starting to soften. Stir in mushrooms, salt and pepper and cook for 5 minutes, until softened.
Stir in sour cream and balsamic vinegar and stir until well combined. Stir in lemon juice, and remove from heat.
Heat a non-stick skillet over medium heat, and melt 1 TB butter. Whisk together eggs and milk, and pour into pan. Add your eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, spread mushroom mixture onto one half. Using a spatula, ease around the edges to loosen them up and fold it over in half. When golden brown underneath, remove from heat and serve with béchamel sauce and parsley.
*//You can totally leave out the béchamel sauce for a lighter meal, but if you want to take this omelette to the next level of deliciousness, go for it!//*
- 1 TB butter
- 1 TB flour
- 1 cup milk, hot
- pinch of nutmeg
- ¼ cup grated mozzarella cheese
In a saucepan set over medium heat, mix together butter and flour to make a roux. It will begin to foam, and when it does, constantly whisk for 1 minute. (Don’t let it brown!) Still whisking, pour in hot milk and bring to a boil. Don’t stop stirring, we don’t want it to burn! Cook for 2 minutes, then reduce heat and cook until thickened (2-3 more minutes, still stirring). Remove from heat and stir in nutmeg and cheese. Pour over omelette and enjoy!