French Mushrooms Omelet
A classic French breakfast dish, this French Mushrooms Omelet features creamy eggs and sautéed mushrooms in persillade (garlic and parsley). Quick to prepare in just 10 minutes, it’s perfect for a light yet flavorful morning meal.
Servings: 1
Calories: 250kcal
Ingredients
- 3 medium free range eggs
- 2 tablespoons cream
- Salt and freshly ground pepper, to taste
- 0.5 tablespoon butter
- 0.5 cup sliced sautéed mushrooms, in persillade
Instructions
- Combine the eggs with the cream, pepper, and salt, and beat lightly. In your favorite omelet pan, melt the butter. Pour the eggs into the pan. Scatter your mushrooms fillings on the eggs, in the center. As the eggs set on the outer edges of the pan, use a fork (or a wooden spatula if you are using a non-stick pan) and draw them toward the center of the pan.
- Repeat and shake the pan to allow the uncooked liquid to set and cook. Repeat until the egg almost forms a large pancake. With a spatula, lift up and fold. When the omelet sets, slide it onto a serving dish; fold a second time and roll the non-stick on the serving plate. Serve immediately.
Cooking tips for your French Mushrooms Omelet:
- Use Fresh Eggs: Fresh eggs will give your omelet a smoother texture and fluffier result. For the best taste, choose free-range or organic eggs, which tend to have a richer flavor.
- Mushrooms: If you’re not using persillade, sauté your mushrooms in garlic and fresh parsley for an extra burst of flavor. Try different types of mushrooms like cremini, shiitake, or oyster for added depth.
- Pan Tips: Ensure your pan is preheated to medium heat before adding the eggs. This helps to achieve the perfect omelet texture without overcooking or burning the butter. If the pan is too hot, the eggs will cook unevenly.
- Butter: Use unsalted butter for better control over the salt content in your omelet. Let the butter melt and bubble slightly before adding your egg mixture for an even cook.
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