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MICHAEL SYMON Caramelized Onion and Mushroom Rolled Omelet

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6 large eggs
1 cup whole milk
1/4 cup flour
1 tablespoon butter
4 tablespoons olive oil (divided)
2 cups sliced yellow onion (less than 1/8 inch thick)
3 cups sliced mixed mushrooms (1/8 inch thick)
1 cup freshly grated provolone (plus more for garnish)
salt and freshly ground black pepper

Preheat oven to 375°F. Spray a quarter sheet tray with cooking spray then line it with parchment paper. Let the parchment hang slightly over the short ends of the tray so you can grab it when rolling later. Spray the bottom and sides of parchment with nonstick cooking spray then set aside.
In a mixing bowl, whisk together the eggs, milk and flour. Season with 1 teaspoon of salt and freshly cracked pepper. Pour into the sheet tray and bake for 15-18 minutes, until just set.
In the meantime prepare the filling. Place a medium sauté pan over medium heat. Add 2 tablespoons of olive oil followed by the onions. Season with salt and pepper then cook, stirring occasionally until the onions are tender and deeply caramelized, 10-12 minutes.
Place another large sauté pan over medium high heat. Add 2 tablespoons of olive oil and a tablespoon of butter followed by the mushrooms. Spread them out into an even layer and cook without stirring for 3 minutes. Flip the mushrooms and continue to cook until golden brown and crisp, about 3 minutes. Season with salt and pepper then set aside.
Remove the omelet from the oven and scatter the onions and mushrooms evenly over the surface. Sprinkle the cheese over the top then begin to roll, starting with the short end. Roll then lift out on to a cutting board, seam side down. Slice into 4 pieces and serve warm.

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