Flat Omelet With Mushrooms, Tomato, And Herbs--Omelette Sante

1. 1

   In a bowl, whisk the eggs until frothy with salt and pepper and set aside.

2. 2

   Melt the butter in the 9-inch omelet pan over medium heat.

3. 3

   Add the mushrooms, season with salt and pepper, and saute until they are tender and all the liquid they released has evaporated, 2-3 minutes.

4. 4

   Stir in the tomato, parsley, and mixed herbs, increase the heat to high, and cook until very hot, about 1 minute.

5. 5

   Pour in the eggs and stir briskly with the flat of a large fork until the omelet is almost as thick as scrambled eggs.

6. 6

   Leave it to cook for 2--3 minutes.

7. 7

   It should be browned on the bottom and almost firm on top.

8. 8

   Take the pan from the heat, invert a heat-proof plate on top, and turn out the omelet onto the plate.

9. 9

   Slide the omelet back into the pan, browned side up, and quickly brown the bottom over medium heat, about 30 seconds.

10. 10

    Slide the omelet onto a warmed plate and serve hot or at room temperature, cut into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.