- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: easy
- olive oil, for frying
- butter, for frying
- 10 eggs
- 150 g mushrooms, roughly chopped
- 1 splashes milk
- 1 small sprig rosemary, flowers reserved if there are any
- 1 small handful other soft fresh herbs such as parsley, chervil, basil, chopped
- 100 g gruyère, emmental, parmesan or cheddar cheese, grated
- 1 handfuls wild rocket
- 1 small handful pine nuts
Tips and Suggestions
Many chefs say you shouldn't wash mushrooms, but Trish prefers to rinse them under the tap to help avoid all the grit that can harbour in the bases. Just rinse the mushrooms lightly and use immediately so that they don't soak up the water.
1. Heat a little oil and butter together in a large frying pan over a low heat. Meanwhile, break the eggs into a large jug or bowl.
2. When the pan is hot, add the mushrooms and let them start cooking. Pour a little milk into the eggs and add a little salt and pepper (you will season again just before serving). Whisk the eggs together briefly, then pour them over the mushrooms, move the mixture around a little, and then let them cook together - this method should ensure the mushrooms stay nice and firm and the omelette is soft in the middle.
3. Chop the herbs, making sure to chop the rosemary very finely because the leaves are tough. Sprinkle them over the omelette, then top with the cheese.
4. Preheat the grill and, when it is very hot, pop the omelette under it until the cheese browns.
5. Season the omelette, then serve garnished with the rocket, pine nuts and any flowers picked from the rosemary sprig.
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