A creamy and generous omelet filled with perfectly sautéed button mushrooms. This French classic comes together in under 15 minutes for a comforting and flavorful meal that's sure to satisfy.
⏱️15 min
📊Easy
👥2 servings
🍽️Main
quickbudget-friendlyvegetarianfamily
Ingredients
4 piècesfarm fresh eggs
200 gbutton mushrooms
40 gbutter
1 pièceshallot
1 cuillère à soupefresh parsley
1 pincéesalt
1 pincéefreshly ground black pepper
Instructions
1PREPARE THE MUSHROOMS: Clean the mushrooms with a damp cloth and slice them thinly, including the stems. Peel and mince the shallot finely. The mushrooms should be cut evenly for uniform cooking and a beautiful golden color when sautéed.
2COOK THE MUSHROOMS: Melt 20 g of butter in a skillet over medium-high heat. Add the shallot and mushrooms, cooking for 5 to 6 minutes while stirring regularly until all moisture has evaporated. The mushrooms should become tender and lightly golden. Season with salt and pepper, then set aside.
3BEAT THE EGGS: Gently crack the eggs into a bowl, add salt and pepper, then whisk vigorously with a fork or whisk for 1 minute until the mixture is homogeneous and foamy. This step incorporates air and makes the omelet fluffier.
4COOK THE OMELET: Melt the remaining butter (20 g) in a non-stick skillet over high heat. When the butter foams, pour in the beaten eggs and wait 10 seconds without stirring. Then, using a spatula, gently push the cooked eggs toward the center while tilting the pan so the raw eggs flow to the edges.
5FILL AND FOLD: When the omelet is almost cooked but still slightly runny in the center (after 2 to 3 minutes), distribute the sautéed mushrooms over one half. Sprinkle with fresh chopped parsley. Fold the omelet in half and slide it gently onto a warm plate. Serve immediately for optimal texture.