Mushroom Omelette
The usual mistake is tipping raw mushrooms straight into the eggs. Mushrooms are two thirds water, and that water has nowhere to go: the omelette comes out pale and wet with a puddle on the plate. Cook them separately first, until all the moisture has gone and they are properly golden. Only then do they become filling — and by that point they taste like something else entirely.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 2
- Level
- Easy
- Per serving
- 320 kcal
Ingredients
Makes: 2 omelettes, 2 servings
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Method
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Step 1: Cook the mushrooms first
Melt half the butter in a pan and fry the mushrooms over medium-high heat for 6–7 minutes. They release water, the water boils off, and only then do they start to brown. Wait for that moment.
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Step 2: Season and set aside
Salt the mushrooms at the end, add the thyme and tip them into a bowl. Salting earlier draws out more water and lengthens the frying.
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Step 3: Beat the eggs
Beat the eggs with the milk and a pinch of salt with a fork until even — about twenty seconds, no more. Long beating makes an omelette rubbery rather than light.
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Step 4: Pour into a hot pan
Wipe the pan, melt the rest of the butter over medium heat and pour in half the egg. Shake the pan at once so it spreads in an even layer.
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Step 5: Lift the edges
Once the base sets, about 30 seconds, lift the edges with a spatula and tilt the pan so the raw egg runs underneath. Repeat two or three times until the top is no longer liquid.
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Step 6: Add the filling
Spread half the mushrooms and half the cheese over one half of the omelette. Give it 30 seconds for the cheese to start melting.
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Step 7: Fold and serve
Fold the omelette over with the spatula and slide it onto a plate. Scatter chives. Make the second one the same way — one at a time, because two in a pan never works.
Tips & variations
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Tip
Do not wash mushrooms under the tap; wipe them with a damp cloth. Every drop they absorb is another minute of frying.
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Variation
Wild mushrooms make a noticeably more fragrant omelette. Fry frozen ones until all the water has gone before the butter goes in.
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Tip
Use a 20–22 cm pan. In a larger one the same eggs spread into a thin pancake that can no longer be folded.
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Storage
An omelette is not kept; it lives five minutes. The fried mushrooms, though, can be done the night before and keep three days.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 320 kcal | 640 kcal |
| Protein | 20 g | 40 g |
| Fat | 24 g | 48 g |
| Carbohydrates | 4 g | 8 g |
Approximate values calculated from standard ingredient data.
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