MUSHROOM OMELET SANDWICHES

Mushroom Omelet Sandwiches image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

8 large eggs
Kosher salt
2 tablespoons extra-virgin olive oil
8 ounces cremini mushrooms, very thinly sliced
Freshly ground pepper
2 tablespoons unsalted butter
1 cup shredded gruyère cheese (about 2 ounces)
4 brioche rolls, split
Dijon mustard or dijonnaise, for serving
1 tablespoon white wine vinegar
1 teaspoon chopped fresh tarragon
1 large head frisée, torn (about 8 cups)

Steps:

Whisk the eggs with 1/2 teaspoon salt in a large bowl. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add all but 1/2 cup of the mushrooms and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms brown, about 5 minutes; remove to a plate.
Wipe out the skillet and melt the butter over medium heat. Add the eggs and cook, stirring with a rubber spatula, until small curds form and the eggs are mostly cooked. Spread any uncooked egg to fill in the gaps and cook, undisturbed, until just set on the bottom, about 5 minutes. Remove from the heat and sprinkle with the cheese. Arrange the cooked mushrooms down the middle and fold in the sides. Slide the omelet onto a cutting board and cut crosswise into 4 pieces. Spread the rolls with the mustard and fill with the omelet.
Whisk the vinegar, tarragon, remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the frisée and reserved mushrooms; toss. Serve with the sandwiches.

*** Explore more Mushroom Omelet Sandwiches Recipes »

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Emerald Baafi

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I wasn't impressed with this recipe. The omelet was bland and the mushrooms were soggy. I think I'll stick to my usual omelet recipe.

Kazmi 1122

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This is a great recipe for a quick and easy breakfast or lunch. I made it with some leftover mushrooms I had in the fridge, and it was delicious. The omelet was fluffy and cooked perfectly, and the mushrooms added a nice savory flavor.

flash star

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This omelet sandwich was delicious! I used a variety of mushrooms, including shiitake, oyster, and cremini, and they all worked well together. The cheese melted perfectly, and the bread was perfectly toasted. I will definitely be making this again.

Galay Jamtsho

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I've made this mushroom omelet sandwich recipe several times now, and it's always a hit! The omelet is light and fluffy, and the mushrooms add a savory flavor. I love that I can make it ahead of time and then just pop it in the oven when I'm ready to

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