Cheese and Mushroom Omelette
ByIn Episode 11 of Season 14 of The Big Bang Theory, Raj Koothrappali cooked an omelette for his new love interest. The secret, he said, was beating the egg whites separately to create volume. This cheese and mushroom omelette was cooked a la Raj. Light and fluffy with melted cheese oozing out.
Ingredients
- 6 button mushrooms
- 75 grams mozzarella
- 25 grams sharp cheddar
- 3 eggs yolks and whites separated
- 1/2 teaspoon salt divided
- 2 pinches pepper
- 2 tablespoons finely sliced scallions
- 2 tablespoons butter divided
Instructions
- Wipe the mushrooms and thinly slice.
- Thinly slice the mozzarella and cheddar.
- Beat the egg whites until peaks start to form (see notes after the recipe).
- Whisk the egg yolks with 1/4 teaspoon salt, all of the pepper and scallions.
- Gently fold in the egg whites into the egg yolks.
- Melt a tablespoon butter in a frying pan.
- Saute the sliced mushrooms with the remaining salt for about a minute. Scoop out and transfer to a plate.
- Melt the remaining butter in the pan.
- Pour in the eggs. Swirl the pan to allow the mixture to spread evenly.
- Cook over medium-low heat until the edges are firm but the top is still wet.
- Spread the cheese slices on half of the omelet. Top with the sauteed mushrooms.
- Fold the empty half of the omelette over to cover the cheeses and mushrooms. Continue cooking until the cheeses melt.
- Slide the omelette onto a plate and serve immediately.
Connie’s Notes
You can beat the egg whites manually with a wire whisk or, for convenience, with a hand or stand mixer. For a visual aid, see Beating Egg Whites: Frothy to Stiff Peaks, Illustrated.
Updated from a recipe originally published in February 13, 2018
Updated from a recipe originally published in February 13, 2018
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