Perfect Omelette with Watercress and Roasted Mushrooms

Perfect Omelette with Watercress and Roasted Mushrooms
Alexia Foods

Ingredients

  • 1 Pound  white button or cremini mushrooms
  • 3 Tablespoons  olive oil
  • 1 Tablespoon  sea salt
  • stick butter
  • 18  eggs
  • 1/2 Cup  heavy cream
  • 1 Tablespoon  crushed white peppercorns, plus more to taste
  • bunch chives, chopped finely
  • bunch chervil, chopped finely
  • bunch watercress

More Recipes

by Tyler Florence

Here's how to make a perfect, fluffy omelette for a crowd. Topped with watercress and roasted mushrooms, it's a complete breakfast or hearty brunch dish. Serve with a side of roasted potatoes and green beans for the perfect accompaniment.

See all egg recipes.

Click here to see the Mother's Day Brunch in Bed story.

Directions

Preheat the oven to 450 degrees.

Coat the mushrooms with the olive oil, season with salt, and place in a baking dish or ovenproof skillet. Transfer to the oven and roast for about 20-25 minutes. Flip and cook for 5-10 more minutes. Remove from the oven and set aside.

Meanwhile, place the butter in a small pot over low heat and slowly bring to a simmer. Cook over low heat until the butter separates. When the milk solids fall to the bottom and the golden butter-fat rises to the surface, remove from the heat. Set aside.

Crack the eggs into a medium-sized bowl and add the cream. Add the pepper and whisk until well incorporated and foamy. Preheat an ovenproof pan over medium heat. When the pan is heated, add 2-3 tablespoons of the clarified butter.

Reduce the heat slightly. Using a 4-ounce ladle, add 1 ladle of eggs into the pan. Using a spatula, start stirring quickly. (This is to heat the eggs through so they set like custard.) Keep swirling them around so the eggs aren't in one spot long enough to burn. Once the eggs begin to set, stop stirring. Transfer to the oven and cook for 1 ½ minutes. (When you remove the omelette from the oven it should still have a soft-custard touch.)

Season with the chopped herbs, a pinch of sea salt, and cracked white pepper. Using an oven glove to hold the handle, tip the pan sideways and roll the omelette onto a plate with a spatula. Add some mushrooms and a few watercress leaves to the top of the omelette and serve. Repeat for 5 more omelettes.

Nutrition

Calories per serving:

504 calories

Dietary restrictions:

Low Carb Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

25%

Servings:

6
  • Fat 263g 405%
  • Carbs 40g 13%
  • Saturated 119g 597%
  • Fiber 7g 29%
  • Trans 4g
  • Sugars 15g
  • Monounsaturated 99g
  • Polyunsaturated 27g
  • Protein 133g 266%
  • Cholesterol 3,754mg 1,251%
  • Sodium 8,415mg 351%
  • Calcium 927mg 93%
  • Magnesium 222mg 56%
  • Potassium 4,095mg 117%
  • Iron 23mg 128%
  • Zinc 18mg 119%
  • Phosphorus 2,541mg 363%
  • Vitamin A 3,141µg 349%
  • Vitamin C 132mg 220%
  • Thiamin (B1) 1mg 65%
  • Riboflavin (B2) 7mg 394%
  • Niacin (B3) 19mg 95%
  • Vitamin B6 2mg 113%
  • Folic Acid (B9) 658µg 165%
  • Vitamin B12 9µg 148%
  • Vitamin D 21µg 5%
  • Vitamin E 21mg 103%
  • Vitamin K 1,298µg 1,623%
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