Provencal-style scrambled eggs with mushrooms

4 servings

35 minutes

Mushroom omelette Provencal is a refined blend of rustic simplicity and French charm. The dish's roots trace back to Provence, a region that values aromatic herbs, fresh produce, and the coziness of home cooking. Salami and bacon create a savory base infused with rich flavor, while tender mushrooms sautéed in butter add light earthy notes. Philadelphia cheese contributes a creamy texture that envelops the ingredients in softness, and the perfectly baked egg ties all elements together. A light saltiness and spiciness from black pepper make the dish rich and balanced. This omelette is an ideal choice for a leisurely breakfast, cozy family dinner, or even an exquisite brunch. The taste of Provence in every bite!

Energy value per serving

• Calories: 352.2
• Proteins: 17.6g
• Fats: 30.4g
• Carbohydrates: 2.5g

Ingredients

• Chicken egg: 4 pc
• Bacon: 8 pc
• Philadelphia cheese: 40 g
• Mushrooms: 50 g
• Butter: 1 tsp
• Salami: 8 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Place 2 pieces of salami at the bottom of the mold (I have one for muffins).

   Required ingredients:

   • Salami: 8 pieces

2. Preheat the oven to 180 degrees.

3. In a pan, sauté the mushrooms in butter for about 2 minutes, season with salt and pepper.

   Required ingredients:

   • Mushrooms: 50 g
   • Butter: 1 teaspoon
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Wrap the bacon (2 pieces) around the mold.

   Required ingredients:

   • Bacon: 8 pieces

5. Put in the mushrooms, a little cheese.

   Required ingredients:

   • Mushrooms: 50 g
   • Philadelphia cheese: 40 g

6. Break the egg. Add salt and pepper.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

7. Bake for 25-30 minutes until the eggs are done.