Time: 30 min.
Complexity: easily
Servings: 4

For a delicious and filling breakfast, fry a French omelet filled with mushrooms and cheese and serve it on a mustard-smeared bun like a sandwich. To make the filling, sauté the mushrooms in olive oil, then layer them on top of the tender French omelet, sprinkle with grated Gruyere, and fold them like a letter to ensure the cheese melts. The pan should be wide enough to accommodate a large omelet, large enough for four servings. Serve the sandwiches with a refreshing, juicy frisée salad tossed with fresh mushrooms and a vinaigrette.

Ingredients:

• 8 large eggs
• 2 tablespoons extra-virgin olive oil
• 220 g of champignons, very thinly sliced
• 2 tablespoons unsalted butter
• 1 cup grated Gruyere (about 60 g)
• 4 brioche buns, cut in half horizontally
• Dijon mustard or Dijonnaise, for serving
• 1 tbsp. white wine vinegar
• 1 tsp chopped fresh tarragon
• 1 large bunch frisee lettuce, torn (about 8 cups)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, champignon mushrooms, Gruyere cheese, frisée salad, brioche bun, tarragon

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Preparation:

Step 1
• In a large bowl, beat the eggs with 1/2 teaspoon of salt. Heat 1 tablespoon of olive oil in a large nonstick skillet over high heat. Add most of the mushrooms, setting aside 1/2 cup, and sprinkle with 1/4 teaspoon of salt and a few grinds of black pepper. Cook, stirring, until the mushrooms are golden brown, about 5 minutes; then remove to a plate.
Step 2
• Wipe out the skillet and melt the butter over medium heat. Add the eggs and cook, stirring with a silicone spatula, until slightly set. Scatter the remaining raw eggs over the pan and do not stir until the omelet is set on the bottom, about 5 minutes.
Step 3
• Remove from heat and sprinkle with cheese. Arrange the fried mushrooms in the center of the omelet and fold the sides toward the center. Transfer the omelet to a cutting board and cut crosswise into 4 pieces. Spread mustard on the buns and place the omelet on them.
Step 4
• In a large bowl, whisk together the vinegar, tarragon, remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Add the frisee lettuce and reserved mushrooms; toss to combine. Serve with sandwiches.

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