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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 1/2 pound morels, quartered 6 eggs, lightly beaten Coarse salt and freshly ground black pepper 6 ounces grated Gruyere 1 cup dandelion petals, plus more for garnish

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil 1/2 pound morels, quartered 6 eggs, lightly beaten Coarse salt and freshly ground black pepper 6 ounces grated Gruyere 1 cup dandelion petals, plus more for garnish

Directions

Heat oil in a large skillet over medium-high heat. Add morels and cook, stirring, until tender, about 5 minutes. Remove from pan and set aside.

Season eggs with salt and pepper; pour mixture into pan. Stir gently with a wooden spoon to create curds. Pull cooked egg away from sides, allowing raw egg to flow underneath; cook until set, 4 to 5 minutes. Sprinkle Gruyere, dandelion petals, and morels over one half of the pan. Season with salt and pepper. Fold omelet in half. Garnish with a few petals.

Reviews

 Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Dandy Gruyere and Morel Omelet

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Dandy Gruyere and Morel Omelet

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest