Omelette Aux Champignons
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Creme FraicheDirections:
1
Cut the mushrooms into thick slices, and on high heat saute in 2 tablespoons of butter in a non-stick frying pan on low heat
2
In a medium bowl whisk the eggs by hand for 10 or 15 minutes until a frothy mousse forms on top
3
Add creme fraiche and chives
4
Season the eggs with sea salt and white peppercorns
5
In a separate, large, non-stick frying pan melt 1 tablespoon of butter on a low heat, taking care not to burn it
6
Pour in the eggs and cook for about 2 minutes
7
The slower you cook it, the better the omelette
8
When the omelette is cooked around the edges but still runny in the middle, add mushrooms
9
Cook until the eggs are firm, to taste
10
Using a spatula ease the omelette onto a plate and flip it in half
11
Slice into six portions
12
Garnish with finely chopped chives and serve with a green salad