This is savory and interesting, a very grown up way to serve eggs.

Without a side, the two of us split all this for dinner, or you could divide this recipe in half and serve it with a simple salad. However, if you do divide the recipe, I would use a smaller pan, like a 9 or 10 inch one.

Mushroom, Mustard, and Gruyere Omelet Recipe

8 large organic pasture-raised eggs
4 tablespoons fresh chives, chopped
sea salt and fresh ground pepper
4 tablespoons of butter (divided)
8 ounces cremini mushrooms, quartered
1/3 vegetable broth
3 tablespoons whole grain Dijon mustard
1 cup (4oz) Gruyere cheese, grated

Whisk together eggs, chives, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

In a 12″ skillet over medium, melt 2 Tablespoons butter, and saute the mushrooms for 8 minutes until brown. Then stir in the broth and the mustard and cook, stirring occasionally until all the liquid has evaporated. Transfer to a bowl and wipe out the skillet.

In the same skillet, melt the other two tablespoons of butter, then add the egg mixture. Draw the edges of the egg mixture gently toward the center, letting the liquid eggs to fill in around the edges. Cook the eggs this way until they are just starting to set. Remove from the heat and sprinkle the cheese over all the eggs and cover until the cheese is melted (about 5 minutes). Scatter the mushrooms over half the eggs, and fold the other half of the eggs to cover over the mushrooms. Cut in two, plating each half.

Serve immediately.

Enjoy!