Roasted enoki mushrooms, nutty parmesan, and earthy truffle oil, whipped up with eggs and milk and poured into muffin cups. These individual omelettes emerge from the oven gilded, puffed, and very proud of themselves. The perfect effortless brunch food.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
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Wild Mushroom and Truffle Muffin-Tin Omelets
About This Recipe
|Yield:||makes 12; serves 4|
|Active time:||10 minutes|
|Total time:||45 minutes|
|Special equipment:||12-cup muffin tin|
|This recipe appears in:||French in a Flash: Wild Mushroom and Truffle Muffin-Tin Omelettes|
- 12 ounces chopped mushrooms (a mix)
- 1 tablespoon olive oil
- Kosher salt
- 8 large eggs
- 1/2 cup milk
- 1/2 cup grated parmesan cheese (about 1 ounce)
- A drizzle of black truffle oil (optional)
Preheat the oven to 425°F. Toss the mushrooms and olive oil on a baking sheet, season with salt, spread in a single layer, and roast until golden-brown around the edges, about 15 minutes. Set aside to cool; lower the oven to 375°F.
In a large bowl, whisk together the eggs, milk, parmesan, truffle oil, a pinch of salt, and the cooled mushrooms. Pour into 12 lightly greased muffin cups, and bake until puffed and golden around the edges, about 25 minutes. Serve immediately