Omelette aux Champignons

Total Time:
35 min
25 min
10 min

6 servings

  • 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*
  • Salt (recommended: Fleur de Sel)
  • Serving suggestion: green salad
  • *Cook's note: To crush peppercorns cover them with a cloth and crush with a rolling pin.
  • 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.

  • Cook' note: 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.

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