Omelette with mushrooms and cheese
1 serving
10 minutes
Omelet with mushrooms and cheese is a true embodiment of the sophistication of French cuisine. Inspired by rustic breakfasts in Provence, chefs combined the lightness of eggs with the rich aromas of mushrooms and melted cheese. The soft texture of the omelet harmonizes with the mushroom flavor, while the gentle melting of Gruyère, Parmesan, and Swiss cheese offers a wealth of taste nuances. Each bite delights with its simplicity and elegance. Served with a green salad, it becomes an ideal choice for a morning treat or light dinner. This omelet is not just food but a small gastronomic pleasure born in the heart of France.
1
Slice the mushrooms lengthwise into thin slices.
2
Heat half of the butter in a pan and sauté the mushrooms until cooked, adding salt. Set aside.
- Butter: 40 g
- Fresh champignons: 2 pieces
- Salt: to taste
3
Crack the eggs into a deep bowl, add salt, oregano, black pepper, and whisk until the egg whites mix with the yolks.
- Chicken egg: 3 pieces
- Salt: to taste
- Freshly chopped oregano leaves: to taste
- Ground black pepper: pinch
4
In a cast-iron skillet, heat the remaining butter over medium heat until it starts to emit a light caramel aroma, then pour the eggs into the skillet. After half a minute, shake the skillet. When the eggs begin to set, add cheese and mushrooms on top of the omelet and let the cheese melt.
- Butter: 40 g
- Grated Parmesan cheese: 1 teaspoon
- Grated Gruyere cheese: 10 g
- Swiss cheese: 10 g
- Fresh champignons: 2 pieces
5
Use a spatula to lift one side of the omelet and fold it in half.
6
Take the plate in your left hand, remove the pan from the heat with your right hand, tilt it slightly over the plate so the omelet slides off — and carefully place it.
7
Serve with green salad.