Entrée: France – Omelette aux Champignons (Mushroom Omelette)

Serving Size: 2

Approximate Time

Prep 5 min

Cook 8 min

Total 13 min

Ingredients

3 white eggs
3 1 / 2 oz / 100 g oyster mushrooms, sliced
1 tbsp (15 g) unsalted butter
1 clove garlic, minced
1 green onion, thinly sliced
1 oz / 30 g cheddar, grated

Instructions

1. Heat a nonstick skillet over medium heat and melt the unsalted butter. Add the oyster mushrooms and garlic and cook until mushrooms are tender. Remove from pan and keep warm.
2. Beat the white eggs lightly with the sliced green onion until just combined.
3. Wipe the skillet, add a little more butter if needed, pour in the eggs and cook gently, stirring briefly then letting the eggs set at the edges.
4. When eggs are almost set but still slightly runny on top, spread the cooked mushrooms over one half and sprinkle with grated cheddar.
5. Fold the omelette in half, let the residual heat melt the cheddar, slide onto a plate and serve immediately.