Hearty and delicious!
This is an old recipe from way back when I was cooking in Philadelphia. When I worked in Philadelphia, it seemed like every fine restaurant offered three common standard menu items no matter what the theme of the restaurant was. The three common menu items were French Onion Soup Gratinee, Philadelphia Cheese Steak and omelettes. Omelettes were offered as lunch and dinner entrees.
Philadelphia is a town where you can find some very nice dinner omelette creations on the menu. Most omelettes that are on the dinner menu do have catchy names. This mountain omelette was a very popular menu item at a very busy upscale public house that I worked in.
Dinner omelette sales usually were better during winter months, but yhis mountain omelette was popular year round. Later in my career, I sold the mountain omelette as a Sunday brunch special du jour with success too.
There is something that is very appealing about a rich hearty omelette! The theme for this omelette says it all. Cold brisk mornings and evenings in the mountains give reason to eat some hearty food, especially when hunting, fishing or camping. This mountain omelette is great for warming up in chilly weather.
Heat a sauce pot over medium heat.
Add 4 pats of unsalted butter.
Add an equal amount of flour while stirring with a whisk to form a roux.
Constantly stir the roux, till it becomes a tan color.
Add 2 cups of rich beef stock.
Add sea salt and black pepper.
Stir the gravy as it heats and thickens.
Bring the gravy to a gentle boil.
Reduce the temperature to low heat.
Simmer and reduce the gravy, till it becomes a medium thin sauce consistency.
Keep the brown gravy warm over very low heat.
Cut a few thin slices of beef from a piece of steak or tender roast. (Top sirloin is nice for this recipe. About 3 to 4 ounces of sliced beef is enough.)
Heat a saute pan over medium heat.
Add 3 pats of unsalted butter.
Add 3 sliced medium size portabella mushrooms.
Saute the beef, till it becomes fully cooked and lightly browned.
Season the beef with sea salt and black pepper.
Set the cooked beef slices aside and keep them warm on a stove top.
Heat a non stick saute pan over medium/medium low heat.
Add 3 pats of unsalted butter.
Add 2 whisked eggs.
Use a rubber spatula to even the edges of the omelette.
When the bottom of the omelette becomes firm, flip the omelette.
Place a few thin slices of Swiss Cheese on the omelette.
Place the cooked thin slices of beef on the omelette.
Place most of the mushroom slices on the omelette, but save a few mushroom slices to set on top of the omelette as a garnish.
Spoon a little bit of gravy over the beef and mushrooms.
When the eggs become fully cooked, fold the omelette in half.
Slide the omelette onto a plate.
Spoon a generous amount of beef gravy over the omelette.
Place a few of the sauteed mushroom slices on top of the omelette as a garnish.
Garnish the plate with a parsley sprig.
Serve with a breakfast potato of your choice.
This mountain omelette is rich and comfortable! I made this omelette with only 2 eggs, so it would not be too heavy for an afternoon meal. This is a very nice dinner omelette that is not difficult to make! Yum! ... Shawna