The Estate Tableat Copperopolis
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Italian · Breakfast

Mozzarella Omelette with Asparagus and Mushrooms

A soft omelette folded around melting mozzarella, topped with a quick creamy pan of asparagus and shiitake. I like it because the whole plate comes together in about twenty minutes and feels far fancier than eggs on toast.

  • YieldServes 2 (one omelette each)
  • Hands-on18 min
  • Total20 min
  • Difficulty

Ingredients

Omelettes and vegetables

  • 4 tbspolive oil
  • 6asparagus spears, trimmed
  • 80 gshiitake mushrooms
  • 2 tbspunsalted butter
  • 2 clovesgarlic
  • 4 tbspwhite wine
  • 2 tbspcrème fraîche
  • 6eggs
  • 120 gmozzarella, at room temperature
  • 2 sprigsbasil, leaves picked and chopped

To serve

  • 2 tbspParmesan, finely gratedoptional

Contains

  • Dairy
  • Egg
  • Sulfites
  • Birds' eggs (any)
  • Olive
  • Grapes
  • Onion family (any)
  • Garlic
  • Asparagus
  • Basil
  • Mushrooms (any)
  • Shiitake
  • Histamine (aged and fermented foods)
  • Tyramine
  • Lactose
  • Alcohol

Taste

  • Salty
  • Umami / savory
  • Richness / fat
  • Herbal / fresh

Texture

  • Creamy
  • Tender-braised

Equipment

  • Stovetop

Season

  • Any season

Occasion

  • Weeknight

Effort

  • Under 20 min active
  • Under 30 min total
  • Difficulty 2
  • Kid-friendly

Nutrition

  • Calories: high
  • Protein: high
  • Carbs: low
  • Fat: high
  • Fiber: moderate
  • Sodium: moderate

Budget

  • Budget: moderate

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