Perfect Omelette with Watercress and Roasted Mushrooms

Perfect Omelette with Watercress and Roasted Mushrooms
Staff Writer
Perfect Omelette with Watercress and Roasted Mushrooms

Alexia Foods

Perfect Omelette with Watercress and Roasted Mushrooms

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.

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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

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.

Nutritional Facts

Total Fat
15g
21%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
11mg
4%
Carbohydrate, by difference
37g
28%
Protein
4g
9%
Vitamin A, RAE
30µg
4%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
119mg
12%
Choline, total
12mg
3%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
28µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
11mg
3%
Niacin
2mg
14%
Phosphorus, P
56mg
8%
Selenium, Se
1µg
2%
Sodium, Na
377mg
25%
Water
45g
2%

Omelette Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Omelette Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.