Recipe : Mushroom omelette

Recipe written by Annie
Calories: 1 serving: 230 kCal (920 kJ)

Rating: 4 out of 5 (1 reviews)

Tags : Automne, Etudiant, Hiver, Printemps, Recette anti crise, Soir,
Preparation: 10 min
Cooking: 20 min
Total: 30 min
Servings: 4

Ingredients

Clean the mushrooms and rinse them in vinegar water. Wipe them with a cloth or paper towel then finely slice them
In a skillet, add half the butter and sauté the mushrooms on medium-high heat for about 10 minutes, stirring with a spatula to make sure they don't burn!
In a bowl, crack the eggs and beat them with a fork. Add salt and pepper.
Remove the mushrooms from the skillet and set aside. Without washing the skillet, cook the eggs. While cooking, occasionally lift the omelette with a fork to distribute the liquid gathered on top. Add the mushrooms.
When the omelette is fully cooked around the edges and still a little runny in the center, sprinkle with herbs, fold in half, place on a warm plate and serve immediately.

Take advantage of mushroom season - from October to May.

Variation: you can also add cooked mushrooms to the beaten eggs and cook the omelette.

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