Mushroom and Fontina Omelet

Mushroom and Fontina Omelet
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  • [[{{¼ cup}} shredded fontina cheese (about 1 ounce)]]
  • [[{{¼ teaspoon}} freshly ground black pepper, plus more as needed]]
  • [[{{½ teaspoon}} kosher salt, plus more as needed]]
  • [[{{4 teaspoons}} whole milk]]
  • [[{{6}} large eggs]]
  • [[{{2 teaspoons}} dry sherry]]
  • [[{{¼ teaspoon}} finely chopped fresh thyme leaves]]
  • + 3 more ingredients
    • [[{{4 ounces}} white button mushrooms (about 6 medium), cleaned, stemmed, and sliced ¼ inch thick]]
    • [[{{1 tablespoon}} finely chopped shallot (from about ½ medium Shallot:shallot)]]
    • [[{{3 tablespoons}} unsalted butter]]

Melt 1 tablespoon of the butter in an 8-inch nonstick frying pan over medium-high heat until foaming. Add the shallot and cook, stirring occasionally, until softened, about 2 minutes. Add the mushrooms and thyme, season with a pinch each of salt and pepper, and cook, stirring rarely, until the ...

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