Recipe Mushroom omelette

4 / 5 (1 reviews)
  • Mushroom omelette
  • 4Servings
  • Preparation
  • Cook
  • Total
  • 230 kCal
    Per serving
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  • Category : Appetizers
  • Sub-category : Eggs
  • Difficulty : 1
  • See the original French version


Congratulations ! This is the good season to make this recipe!

Ingredients

Cookware

  • 1 Skillet
  • 1 Spatula
  • 1 Bowl


Preparation

  1. Clean the mushrooms and rinse them in vinegar water. Wipe them with a cloth or paper towel then finely slice them
  2. 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!
  3. In a bowl, crack the eggs and beat them with a fork. Add salt and pepper.
  4. 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.
  5. 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.

Final Thoughts...

  • 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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About the author

La Cuisine d'Annie

Annie

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier. My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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