Ingredients
- 2 large eggs
- 1 teaspoon chopped fresh chervil
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon snipped fresh chives
- salt and pepper 55 g
- mushrooms, sliced 1 clove
- garlic, crushed 1 tablespoon (20 g)
Preparation
- Crack the eggs into a bowl, then add the chervil, tarragon, chives, 1 tablespoon water and salt and pepper to taste.
- Whisk just enough to break up the eggs but not too much or you will spoil the omelette’s texture.
- Set to one side while preparing the mushrooms.
- Heat an 18 cm omelette or non–stick frying pan.
- Add the mushrooms and garlic, and cook gently for 3–4 minutes, or until the mushrooms have softened and released their juices.
- Increase the heat a little and continue cooking for a further 1 minute, or until the mushroom juices have evaporated.
- Tip the mushrooms into a small bowl and set aside.
- Wipe the pan clean with paper towel.
- 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 onto the pan.
- When the omelette holds together, stop stirring and cook for a further 30 seconds, or until the underside is golden brown.
- The top surface should be just setting.
- Scatter the mushrooms along the middle third of the omelette.
- Using the spatula, fold an outside third of the omelette into the centre, covering the mushrooms, then fold the opposite third over that.
- Quickly slide the folded omelette onto a warmed plate and serve immediately.