Ingredients:

  • 6 large Eggs
  • 2 Tbsp Whole Milk or Cream
  • ¼ tsp Fine Sea Salt
  • Pinch of Freshly Ground Black Pepper
  • 2 Tbsp Unsalted Butter, divided
  • 6 oz Mixed Mushrooms (Cremini, Shiitake, etc.), roughly chopped
  • 1 medium Shallot, finely minced
  • 1 clove Garlic, minced
  • 1 tsp Fresh Thyme Leaves
  • 1 Tbsp Fresh Parsley, chopped
  • 2 Tbsp Crème Fraîche
  • ½ tsp Lemon Zest

Instructions:

  1. Prepare the Filling: Melt 1 Tbsp butter in a skillet over medium-high heat. Sauté shallots until softened (about 3 minutes). Add mushrooms and cook until moisture evaporates and they are nicely browned.
  2. Stir in garlic and thyme; cook for 30 seconds until fragrant. Season well with salt and pepper. Remove from heat. Stir in crème fraîche and lemon zest. Check seasoning and set aside to cool slightly.
  3. Create the Egg Wrapper: In a bowl, whisk the eggs, milk/cream, salt, and pepper until just combined and slightly frothy—avoid over-aerating.
  4. Wipe the non-stick skillet clean, add the remaining 1 Tbsp butter, and heat over medium-low heat until the butter foams and subsides. Pour one-third of the egg mixture into the pan, swirling immediately to create a thin, even circle.
  5. Cook undisturbed until the edges are set and the surface is mostly dry but still glossy (approx. 2-3 minutes). Do not flip. Gently slide the cooked egg sheet onto a parchment-lined surface.
  6. Repeat the process two more times to create three total egg sheets, ensuring the heat remains medium-low for pliability.
  7. Assemble and Roll: Lay one cooled egg sheet flat. Spoon approximately one-third of the mushroom filling in a line across the edge closest to you, leaving a 1-inch border on the sides.
  8. Tightly fold the nearest edge over the filling. Using the parchment paper to help guide you (like rolling sushi), roll the omelet away from you until a neat log is formed.
  9. Wrap the resulting log snugly in the parchment paper and gently press to ensure a firm shape. Repeat with remaining egg sheets and filling.
  10. Chill wrapped logs in the fridge for at least 15 minutes to fully set the Omelet Roll shape. Slice each roll diagonally into 2 or 3 thick pieces just before serving.