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Recipe: Mushroom Swiss Omelet

I really like omelets… and I like mushrooms even more… and I absolutely love cheese… life without cheese.. is.. well… no life at all.

This Mushroom Swiss Omelet is a basic one… I used sliced mushrooms and onions that were sautéed in a little margarine or butter… I actually used margarine this time… Paula Deen would definitely not approve…

I used sliced Baby Swiss from Sargento on the inside of the omelet… and to top it all off… I have Mornay Sauce over the top… the Mornay sauce is made with a Swiss and Gruyere mix .. again from Sargento… my favorite brand of cheese… look for their Artisan Blend shredded cheeses and give them a try.. they really are good.


You can use egg substitute for the omelet if you need to cut the fat.

I used a small non-stick skillet … I have omelet pans.. but I really can make these in any low sided skillet.

I did spray the pan lightly with butter flavored cooking oil to ensure it wouldn’t stick.

The mushroom onion mixture makes enough for 4 omelets… it you don’t need that much then cut the recipe in half.. or store the leftovers in the fridge… the mushrooms are great over burgers.

The sauce also makes enough for 4 servings… this recipe can also be cut in half… or stored for another use … such as a Croque Monsieur sandwich…

Make the omelets as big or as small as you like… I made a 2 egg omelet…

It was a delicious lunch… I hope you enjoy it!

Recipe: Mushroom Swiss Omelet

All you need:

For the Omelet:

Eggs (quantity depends upon size and number of omelets)
Dash of milk
Salt and pepper
Cooking oil spray (butter flavor preferred)
1 pkg.(16 oz.) fresh mushrooms, cleaned and sliced
¼ cup chopped onion
2 tablespoons butter or margarine
2 slices of Swiss cheese per omelet
Fresh chopped parsley for garnish

For the Mornay Sauce:

2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
½ cup Sargento Artisan Blend Shredded Swiss and Gruyere Cheese
½ cup grated Parmesan cheese
Salt to taste
Pepper to taste
Pinch of nutmeg

All you need to do:

To make the mushroom filling:

In a large skillet heat over medium heat.

Add the butter or margarine and cook until melted.

Add the chopped onions and cook for about 2 minutes.

Add the sliced mushrooms and cook until mushrooms are soft, stirring occasionally.

Remove from heat and set aside.

To make the sauce:

In a small saucepan, melt 2 tablespoons unsalted butter.

Add the 2 tablespoons of flour and stir well.

Cook for about 2 minutes to “cook off” the flour taste.

Slowly pour the milk into the saucepan, whisking constantly with a whisk.

Whisk vigorously to make sure there are no lumps. Sauce will thicken fairly quickly.

Remove from the heat and add the shredded cheese, Parmesan cheese, salt, pepper and nutmeg. Stir well until cheese is melted… about 2 minutes. Sauce will be thick.
Set aside.

To make the omelet:

Spray a small skillet with butter flavored cooking oil and heat over medium heat.

In a bowl combine 2 or 3 eggs (depending on the size omelet desired) and a dash of milk, salt and pepper. Beat with a wire whisk until light and well mixed.

Add the egg mixture to the pan and let it cook for about a minute until omelet starts to set.

Lay the cheese over the egg (you may have to break the cheese into smaller pieces to fit over the egg.

Put another …larger… skillet over the pan.. this will keep heat in and melt and set omelet faster and better. Remove after about a minute…

Spoon about ¼ cup of the mushroom and onion mixture over the entire omelet.

Cook until egg is completely set.

Remove from the heat and slide onto a plate …flipping the last half of the omelet sliding out of the pan over the first half.

Spoon Mornay sauce over the omelet.

Sprinkle with nutmeg and chopped parsley.

Serve immediately.



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