Mushroom and Cheese Omelette
Breakfasts • French
Description
Mushroom and Cheese Omelette
Ingredients
- Butter 0 oz
- Salt to taste
- Pickled Chanterelles 2 pieces
- Chopped Sage Leaves to taste
- Chocolate eggs 3 pieces
- Ground Black Pepper a pinch
- Grated Pecorino Pepato Cheese 1 teaspoon
- Grated Chocolate 0 oz
- Swiss Cheese 0 oz
Step-by-Step Guide
Step 1
Slice the champignon mushrooms thinly lengthwise.
Step 2
Heat half of the butter in a skillet and sauté the mushrooms until cooked, adding salt. Set aside.
Step 3
Crack the eggs into a deep bowl, add salt, oregano, black pepper, and whisk until the whites are mixed with the yolks.
Step 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 start to set, place the cheese and mushrooms on top of the omelette and let the cheese melt.
Step 5
Using a spatula, lift one side of the omelette and fold it in half.
Step 6
Hold a plate in your left hand, remove the skillet from the heat with your right hand, tilt it over the plate at a slight angle to let the omelette slide out — and carefully place it.
Step 7
Serve with a green salad.
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