French omelette with mushrooms

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 6

A light and fluffy French omelet with mushrooms is a perfect breakfast or light dinner. To ensure a fluffy and tender omelet with a pleasant creamy flavor, beat the eggs thoroughly until thick and foamy, then add a little crème fraîche (or low-fat sour cream). A true French omelet is pale in color, so fry it over low heat to avoid over-browning. Fry the mushrooms for the filling in a separate pan and add them to the omelet once it's half-set. Serve with a light green salad and chives.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg mushrooms, sliced
2 tbsp salted butter + 1 tbsp
12 fresh eggs (2 for each serving)
2 tbsp. crème fraîche
Bunch of chives, finely chopped + extra for serving
0.5 tbsp. crushed white peppercorns
Salt (preferably fleur-de-sel)
Green salad, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Slice the mushrooms thickly and fry in a non-stick frying pan over low heat in 2 tablespoons of butter.
In a medium bowl, beat the eggs by hand for 10-15 minutes until nicely foamy. Stir in the crème fraîche and chives. Season the eggs with sea salt and white pepper.

In a separate large nonstick skillet, melt 1 tablespoon of butter over low heat, being careful not to brown it. Pour in the eggs and fry for about 2 minutes. The slower you fry, the better the omelette will turn out..
When the omelette is set around the edges but still runny in the middle, add the mushrooms. Cook until the eggs are fully cooked, or to your desired texture.
Using a spatula, transfer the omelet to a plate and fold it in half. Cut into six pieces.

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

Culinary adviceTo crush the peppercorns, cover the peppercorns with a napkin and crush them with a rolling pin.

Author of the recipe - Benjamin Chassin, wine supplier from the Montpellier winery

Categories:

recipe / Breakfast / Main courses / Eggs and dairy products / French cuisine / Tyler Florence

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