| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 210 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 338 mg |
| Sodium | 500 mg |
Reviews
I made this for my family after following Tyler’s lead and it turned out wonderfully. It’s amazing what a difference beating time makes, as every time I beat an egg now I beat it until it’s frothy on top. 🙂 It comes out perfect every time, even when just scrambling!
Do yourself a favor and buy a good non-stick saute pan with rounded edges for this one, as there’s a lot of eggs in it and a squared off pan will just give you all kinds of trouble.
This is a nice breakefest!Very tasty andvery very very very yummy!
This Omelette was great. I cut the recipe in half and used the basic recipe, but didn’t have mushrooms on hand. So, I substituted sauteed leeks, a couple of strips of crisp bacon and about 1/2 cup of cheese (which I sprinkled on top just to melt before folding the omelette over. It does take longer to cook than I had anticipated, but It was delicious and worth the wait.
Shows me I can vary this recipe any way depending on which meal I am serving. It can definitely be used – for breakfast, brunch or a light dinner
The key ingredient in this recipe is the rich dairy product, creme fresh. When you don’t have creme fresh substitute sour cream or half and half. It creates a lighter tasting egg, which mixes perfectly with the sauted mushrooms.
Cooking the mushrooms on a high temperature is also important to seal the flavor, but don’t over cook, otherwise the mushrooms get tough.
The white pepper corn gives the omelette the right spice. Enjoy.
Cooking the mushrooms on a high temperature is also important to seal the flavor, but don’t over cook, otherwise the mushrooms get tough.
The white pepper corn gives the omelette the right spice. Enjoy.
This was my first attempt to making an omelette and I found it simple and delicious. My five year old son also thought it was fabulous.
Thanks,
Mary
This has to be the best omelette I have done in over 30 yrs in the kitchen… don’t over whisk the eggs and use a non-stick skillet of some substance to avoid over cooking the bottom.The texture and taste were beyond expectations.I served it with a small Romaine lettuce salad on the side.
Portions are ample for 6. (Consider doing it with 2 pans for 6 or halving the recipe for 2-3)… this is a “big” omelette..
Portions are ample for 6. (Consider doing it with 2 pans for 6 or halving the recipe for 2-3)… this is a “big” omelette..