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French Mushrooms Omelet

Prep5 min
Cook5 min
Total10 min
Yield1 portions
LevelBeginner
 
 
French Mushrooms Omelet
About This Recipe

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.

Scale This Recipe

Servings

Ingredients

Units
  • 3 medium free range eggs
  • 2 tablespoons cream
  • Salt and freshly ground pepper, to taste
  • 0.5 tablespoon butter
  • 0.5 cup sliced sautéed , in persillade

Instructions

  1. 1
    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.
  2. 2
    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.
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Don't crowd mushrooms in the pan — too many at once and they steam instead of browning. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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