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Mushroom and herb omelette

About this recipe: An omelette is the ultimate impromptu meal, prepared quickly and easily from a few simple ingredients. This delicious version is filled with garlicky mushrooms. Serve as a lunch or supper with a green salad and warm, crusty bread.

Norma MacMillan

Ingredients
Serves: 1 

  • 2 large eggs
  • 1 tsp chopped fresh chervil
  • 1 tsp chopped fresh tarragon
  • 1 tsp snipped fresh chives
  • 1 tbsp water
  • salt and pepper to taste
  • 55g (2oz) mushrooms, sliced
  • 1 garlic clove, crushed
  • 15g (½ oz) unsalted butter

Method
Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Crack the eggs into a bowl, then add the chervil, tarragon, chives, water and pepper to taste. Beat just enough to break up the eggs. Take care not to overbeat, as this will spoil the texture of the omelette. Set aside while preparing the mushrooms.
  2. Heat an 18cm (7in) omelette pan or nonstick frying pan. Add the sliced mushrooms and garlic, and cook gently for 3–4 minutes or until the mushrooms have softened and released their juices. Turn up the heat a little and continue cooking for about 1 minute or until the mushroom juices have evaporated. Tip the mushrooms into a small bowl and set aside. Wipe the pan clean with kitchen paper.
  3. Heat the pan over a high heat for a few seconds until hot. Add the butter and melt it, tilting the pan to coat the bottom. Pour in the egg and herb mixture. Cook for about 1 minute, stirring gently with a wooden spatula and pulling the cooked egg from the edge towards the centre to let the liquid egg flow on to the pan.
  4. When the omelette holds together, stop stirring and cook for about 30 seconds or until the underside is golden brown. The top surface should be just setting.
  5. Scatter the mushrooms along the middle third of the omelette. Using the spatula, fold an outside third of the omelette into the centre, over the mushrooms, then fold the opposite third over that. Quickly slide the folded omelette on to a warmed plate and serve immediately.

Some more ideas

Tomato and basil soufflé omelette: Separate the eggs and beat the yolks with 1 tsp water, 2 tbsp torn fresh basil leaves, 4 deseeded and diced plum tomatoes and pepper to taste. Whisk the egg whites until stiff. Stir a spoonful into the egg yolk and tomato mixture, then carefully fold in the rest of the whites with a metal spoon. Preheat the grill to moderate. Melt 2 tsp butter in the omelette pan and pour in the egg and tomato mixture. Cook over a low heat for 2–3 minutes or until the underside of the omelette is lightly browned. Place the pan under the grill and cook for 2–3 minutes or until the top is golden brown and puffed up. Carefully fold the omelette in half, then slide on to a warmed plate and serve immediately.

Health points

Chives are mild-flavoured miniature versions of the spring onion. They are believed to stimulate the appetite.

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