Robert Sinskey Vineyards

Wild Mushroom and Parmesan Omelet

I prefer to call this an open-faced omelet rather than a frittata as there are more eggs than filling and it is quickly broiled versus baked in the oven. I know that mixing in the mushrooms makes it less open-faced but please humor me on this one. Serves 2 to 4

Print this recipe

¼ cup extra virgin olive oil
1 pound wild mushrooms, washed, trimmed and drained well
Kosher salt
Freshly ground black pepper
3 tablespoons minced shallots
2 teaspoons minced garlic
8 large eggs, well beaten
¼ cup finely chopped parsley
¾ cup finely grated Parmesan

1. Place a rack in the top third of the oven. Preheat broiler.
2. Heat a large sauté pan over medium high heat. When pan is hot, add 2 tablespoons olive oil and then the mushrooms.
3. Cook until the juices in the pan are almost dry. Season with salt and pepper then add the shallots and garlic. Continue to cook until liquid is completely gone.
4. Add 2 tablespoons of parsley and remaining 2 tablespoons of olive oil and stir well.
5. Add the eggs and stir with a light hand until mushrooms are evenly distributed and eggs are about 50% set. Season with salt and pepper. Sprinkle Parmesan evenly over the top.
6. Place the pan under the broiler until the omelet is set, puffed and golden, about 4 minutes. If it browns too quickly move to a lower shelf in the oven.
7. Garnish with chopped parsley and serve hot or warm. May be eaten directly from the pan standing in a circle.