A soft French-style three-egg omelette folded over chestnut mushrooms fried golden in butter, finished with chives. Serves 1.
100g
20g
2pinch
large3piece
1pinch
3g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 100g | — | — | |
| 2 | | 20g | — | — | |
| 3 | | 2pinch | — | — | |
| 4 | | 3piece | large | — | |
| 5 | | 1pinch | — | — | |
| 6 | | 3g | — | — |
Lay the mushrooms on the chopping board.
Chestnut mushrooms · 100 g
Put half the butter in a 20 cm non-stick frying pan.
Unsalted butter · 10 g
Melt it over a medium-high heat until foaming.
Fry for about 4 minutes, stirring now and then, until golden and any liquid has gone.
Add half the salt.
Salt · 2 pinchCrack the eggs into the mixing bowl.
Egg · 3 piece
Add the rest of the salt and a pinch of pepper, and beat with the fork until evenly yellow.
Ground black pepper · 1 pinch
Put the rest of the butter in the pan.
Unsalted butter · 10 gMelt it over a medium heat until foaming.
Stir gently with the spatula for about 30 seconds, then leave for about 1 minute, until the base is set and the top is just creamy.
Spoon the mushrooms over one half.
Fold the other half over the filling.
Lay the chives on the board.
Chives · 3 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 100 g | | Lay the mushrooms on the chopping board.⏱ 5sResultChestnut mushrooms |
| 2 | Chestnut mushroomsstep 1 |  | Slice them thinly.⏱ 1 minResultSliced chestnut mushroomsused in step 5 |
| 3 | 10 g | | Put half the butter in a 20 cm non-stick frying pan.⏱ 5sResultWeighed butter |
| 4 | — | | Melt it over a medium-high heat until foaming.⏱ 40sResultFoaming butter |
| 5 | Sliced chestnut mushroomsstep 2 | | Add the mushrooms.⏱ 10sResultMushrooms in butter |
| 6 | — | | Fry for about 4 minutes, stirring now and then, until golden and any liquid has gone.⏱ 4 minResultGolden mushrooms |
| 7 | 2 pinch | | Add half the salt.⏱ 5sResultSeasoned mushrooms |
| 8 | Seasoned mushroomsstep 7 |  | Tip them into the small bowl.⏱ 10sResultSeasoned mushroomsused in step 15 |
| 9 | 3 piece | | Crack the eggs into the mixing bowl.⏱ 20sResultEgg |
| 10 | 1 pinch | | Add the rest of the salt and a pinch of pepper, and beat with the fork until evenly yellow.⏱ 30sResultBeaten eggsused in step 13 |
| 11 | 10 g | | Put the rest of the butter in the pan.⏱ 5sResultWeighed butter |
| 12 | — | | Melt it over a medium heat until foaming.⏱ 30sResultFoaming butter for the omelette |
| 13 | Beaten eggsstep 10 | | Pour in the eggs.⏱ 10sResultEggs for the omelette |
| 14 | — | | Stir gently with the spatula for about 30 seconds, then leave for about 1 minute, until the base is set and the top is just creamy.⏱ 1 min 30sResultSoftly set omelette |
| 15 | Seasoned mushroomsstep 8 | | Spoon the mushrooms over one half.⏱ 10sResultOmelette with mushrooms |
| 16 | — | | Fold the other half over the filling.⏱ 10sResultFolded omelette |
| 17 | Folded omelettestep 16 |  | Slide it onto the plate.⏱ 10sResultFolded omelette |
| 18 | 3 g | | Lay the chives on the board.⏱ 5sResultChives |
| 19 | Chivesstep 18 | | Chop them finely.⏱ 20sResultSnipped chives |
| Total Time | 11 min | ||
| Nutrient | Per serving |
|---|---|
| 391kcal | |
| 21g | |
| 31g | |
| 15g | |
| 7g | |
| 2g | |
| 1g | |
| 503mg |
A soft French-style three-egg omelette folded over chestnut mushrooms fried golden in butter, finished with chives. Serves 1.
What you’ll doYou will fry sliced mushrooms in butter until golden, then cook beaten eggs in more butter until just set, fill with the mushrooms, fold and finish with chives.
