Parmesan-Crusted Mushroom Omelets Recipe Scriever

• 4 eggs
• some butter
• some olive oil
• 1 portabella cap, diced
• 1 clove garlic, minced
• 1 small shallot, minced
• red wine
• salt to taste
• pepper to taste
• 1 cup or so grated fresh parmesan
• 1/2 cup or so shredded fresh mozzarella
• a handful of mache greens, coarsley chopped

1. Bring eggs to room temp in a hot water bath for 5 mins.
2. In a small skillet, melt 1 Tbsp.
3. butter and add 1 Tbsp.
4. olive oil.
5. Toss in diced portabella.
6. Saute until butter and olive oil are soked up, then lower heat and add 1/4 cup red wine, shallot, and a little salt and pepper to taste.
7. Cook until mushrooms have soaked up the wine and remove from heat, covering pan.
8. Beat 2 eggs with a fork, seasoning with salt and pepper to taste.
9. Bring a 10" omelet pan to temperature over medium high heat.
10. Lightly coat the pan with butter, then add 1/4 cup or so of parmesan in an even layer in the bottom of the pan.
11. Once cheese starts to brown pour in egg mixture over the center and agitate gently to slight scramble, disturbing the cheese beneath as little as possible.
12. (Using the corner of a silicone spatula in small motions works well.)
13. Knock down the edges of the omelet and wait a few seconds.
14. Give the pan a swirl to put excess liquid off to the sides and knock down the edges again.
15. When the egg approaches custard consistency remove from heat and add portions of the mozzarella, mache, and portabella on one third of the omelet.
16. Flip omelet edge over to cover the fillings, then gently tease the omelet from the surface with spatula and a gentle snap or two of the pan.
17. Slide onto dinner plate as a trifold and eat.
18. Repeat.

eggs, butter, olive oil, portabella, clove garlic, shallot, red wine, salt, pepper, parmesan, mozzarella, mache

Taken from www.chowhound.com/recipes/parmesan-crusted-mushroom-omelets-13498 (may not work)