Recipe Index

Ingredients

• 1 tbsp butter
• 3 eggs
• 2 tbsp cream (or 1 ½ tbsp milk)
• Salt and pepper
• 1/3 cup grated cheese (any melting cheese, such as cheddar)
• 1 tbsp butter or olive oil
• 5 oz mushrooms (, sliced (about 1 ½ cups))
• 1 small garlic clove (, minced)
• Pinch of fresh thyme leaves and finely chopped parsley ((optional))

Method

1. Melt the first tablespoon of butter in a medium nonstick skillet over high heat, add the sliced mushrooms and cook for about 1 and a half minutes until they start to turn golden at the edges, then add the minced garlic with salt and pepper and cook for about 1 and a half minutes more until golden; tip the mushrooms out of the skillet.
2. Whisk the eggs with the cream and a seasoning of salt and pepper in a bowl.
3. Let the skillet cool a little and lower the heat to medium, add the second measure of butter or olive oil and, when it foams, pour in the egg mixture.
4. Give the egg a few immediate stirs as if starting scrambled eggs, then, as the base just begins to set, spread it out to cover the whole base of the pan.
5. Wait 20 to 30 seconds, lift one edge with a rubber spatula and tilt the pan so the uncooked egg runs underneath; repeat two or three times around the edges.
6. Scatter half the grated cheese over one half of the omelette, spoon the mushrooms on top, add the thyme leaves and chopped parsley, and finish with the remaining cheese.
7. Cover the pan with a lid and cook for 30 seconds, until the underside is light golden and the top is just set, then fold the omelette in half over the mushrooms and slide it straight onto a serving plate, where the residual heat melts the cheese.

Prep: 5 min · Cook: 10 min · Total: 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data