Recipe courtesy of Benjamin Chassaing
Omelette aux Champignons
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 210
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 338
- Sodium
- 500
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
Ingredients
1 1/2 pounds mushrooms, sliced (recommended: Champignons de Paris)
2 tablespoons salted butter, plus 1 tablespoon
12 fresh eggs (2 per person)
2 tablespoons creme fraiche
Handful chives, finely chopped, plus extra for garnish
1/2 tablespoon crushed white peppercorns* (See Cook's Note)
Salt (recommended: Fleur de Sel)
Serving suggestion: green salad
Directions
- 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.
- In a medium bowl whisk the eggs by hand for 10 or 15 minutes until a frothy mousse forms on top. Add creme fraiche and chives. Season the eggs with sea salt and white peppercorns.
- In a separate, large, non-stick frying pan melt 1 tablespoon of butter on a low heat, taking care not to burn it. Pour in the eggs and cook for about 2 minutes. The slower you cook it, the better the omelette.
- When the omelette is cooked around the edges but still runny in the middle, add mushrooms. Cook until the eggs are firm, or to taste.
- Using a spatula ease the omelette onto a plate and flip it in half. Slice into six portions.
- Garnish with finely chopped chives and serve with a green salad.
Cook’s Note
*To crush peppercorns cover them with a cloth and crush with a rolling pin.