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Omelette aux champignons

Serves : 4 people
Preparation : 20 minutes
Cooking : 25 minutes

Ingredients

Instructions

  • Squeeze the half lemon.
  • Clean the mushrooms: trim off the sandy part of the stem and rinse them quickly without letting them soak; slice them thinly; sprinkle them with lemon juice.
  • Heat the oil in a skillet and add the mushrooms; let the liquid evaporate and continue cooking until the mushrooms are nicely browned.
  • Crack the eggs into a bowl, add the cream, salt, and pepper; beat with a fork and stop beating as soon as the eggs become frothy.
  • Warm the serving dish; rinse and chop the parsley.
  • Heat the oil in the pan, then pour in the eggs.
  • As soon as the omelet is cooked to perfection—that is, still tender—spoon 3 tbsp of mushrooms over it; slide it onto the serving plate, folding it as you go.
  • Arrange the remaining mushrooms around it and sprinkle with chopped parsley.