French cuisine · Breakfast & Eggs

Omelette aux Champignons

Soft omelette with mushrooms sautéed in butter, shallot and parsley, pale outside and moist inside.

Ingredients · for 2 servings

• 6 eggs
• 250 g mushrooms
• 1 shallot
• 40 g butter
• 1/2 bunch flat-leaf parsley
• 2 tbsp crème fraîche
• 1 garlic clove
• Salt, pepper

Instructions

1. Clean the mushrooms and slice them 3 mm thin, finely dice the shallot and garlic, and chop the parsley.
2. Heat 20 g of the butter hard in a pan and fry the mushrooms for 5–6 min without moving them too soon, until the liquid has evaporated and they are golden brown.
3. Add the shallot and garlic, cook 1 min more, season with salt and pepper and stir in half the parsley; remove the mushrooms from the pan and keep warm.
4. Whisk the eggs with the crème fraîche, salt and pepper only until the yolk and white have just combined — do not whisk to a froth.
5. Let the remaining butter foam in a 24 cm nonstick pan over medium heat, pour in the egg mixture and stir in circles with a fork until, after 2–3 min, it has set on the bottom and is still glossy and moist on top.
6. Spread the mushrooms over one half, fold the omelette over, slide it onto a warmed plate and serve immediately sprinkled with the remaining parsley.