Omelette aux Champignons

1. 1

   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.

2. 2

   In a medium bowl whisk the eggs by hand for 10 or 15 minutes until a frothy mousse forms on top.

3. 3

   Add creme fraiche and chives.

4. 4

   Season the eggs with sea salt and white peppercorns.

5. 5

   In a separate, large, non-stick frying pan melt 1 tablespoon of butter on a low heat, taking care not to burn it.

6. 6

   Pour in the eggs and cook for about 2 minutes.

7. 7

   Cook' note: the slower you cook it, the better the omelette.

8. 8

   When the omelette is cooked around the edges but still runny in the middle, add mushrooms.

9. 9

   Cook until the eggs are firm, or to taste.

10. 10

    Using a spatula ease the omelette onto a plate and flip it in half.

11. 11

    Slice into six portions.

12. 12

    Garnish with finely chopped chives and serve with a green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.