Omelette aux Cèpes (Périgord Wild Mushroom Omelette)
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Ingredients
- 8 eggs
- 300 g chestnut mushrooms, sliced
- 1 garlic cloves
- 10 g fresh flat-leaf parsley, chopped
- 30 g unsalted butter
Nutrition (per serving)
- Calories
- 242 kcal
- Protein
- 16.7 g
- Carbohydrate
- 3.4 g
- of which sugars
- 1.8 g
- Fat
- 17.4 g
- of which saturates
- 7.5 g
- Fibre
- 0.6 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt half the butter in a frying pan and cook the mushrooms for 6-7 minutes until golden and any liquid has evaporated, then add the garlic and cook for 1 minute. Season and set aside.
- 2
Beat the eggs with a little seasoning.
- 3
Melt the remaining butter in the pan over a medium heat, pour in the eggs and cook for 1 minute, stirring gently, then leave to set for 1-2 minutes.
- 4
Scatter the mushrooms over one half of the omelette.
- 5
Fold the omelette over the filling and slide onto a plate.
- 6
Scatter with parsley and cut into quarters to serve.
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