Mushroom Omelette

Ingredients

• 250 gMushroom
• 8 pcsEgg
• 40 gButter
• 8 gParsley
• 5 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Clean the mushrooms (remove dirt) and slice thinly.
   • Chop the parsley finely.
   • Lightly beat the eggs in a bowl and season with a pinch of salt and pepper.
2. 2

   Sauté the mushrooms

   • Heat 20 g butter in a pan over medium-high heat.
   • Add the sliced mushrooms and sauté until lightly browned and their liquid has mostly evaporated (about 4–6 minutes).
   • Season with a little salt, pepper and half the chopped parsley. Remove from heat and let cool briefly.
3. 3

   Cook the omelette

   • Mix the sautéed mushrooms into the beaten eggs.
   • Melt the remaining 20 g butter in a clean pan over medium heat.
   • Pour in the egg mixture and let it set without stirring; loosen the edges and shake the pan until the omelette is almost set (about 2–3 minutes).
   • Fold or half the omelette, sprinkle with remaining parsley and serve immediately.
4. 4

   Variations (optional)

   • For a mild oniony note add a pinch of chopped chives to the mushrooms.
   • Or sauté 2 tbsp (approx. 30 g) diced tomatoes in a little olive oil (Provençale) and stir into the mushrooms before combining with the eggs.