Lunch
French Omelette with Emmental & Mushrooms
A classic French omelette with melted Emmental and mushrooms — 10 minutes, one pan, the simplest meal in your toolkit.
Ingredients
- 3 eggs
- 30 g Emmental cheese, shredded
- 1 small can mushrooms, drained
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Crack the eggs into a cup. Add salt and pepper. Beat with a fork for 30 seconds until one colour. Don't overdo it.
- Heat the frying pan on medium heat — not high! Add the butter and let it melt and foam. When the foam calms down, the pan is ready.
- Scatter the drained mushrooms across the pan. Stir for 1 minute to warm them.
- Pour the eggs over the mushrooms. Let them sit for 30 seconds until the edges start to set.
- Gently push the cooked edges toward the centre with a spatula. Tilt the pan so the runny egg flows to the empty space. Do this 3-4 times. Takes about 2 minutes.
- When the top is still slightly wet but mostly set, scatter the cheese on one half of the omelette.
- Fold the other half over the cheese. Let it sit for 30 seconds so the cheese melts.
- Slide onto the plate and serve.
Notes
Three rules for a perfect omelette: medium heat never high, butter not olive oil, fold while the top is still slightly wet. Serve with fresh baguette and sliced tomatoes with olive oil. Once you learn this, you'll never be stuck for a meal again! Chef Simão recipe — Le's first omelette lesson! 🥚
By Chef Claude