Mushroom and herb omelette


  • 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)


  1. Crack the eggs into a bowl, then add the chervil, tarragon, chives, 1 tablespoon water and salt and pepper to taste.
  2. Whisk just enough to break up the eggs but not too much or you will spoil the omelette’s texture.
  3. Set to one side while preparing the mushrooms.
  4. Heat an 18 cm omelette or non–stick frying pan.
  5. Add the mushrooms and garlic, and cook gently for 3–4 minutes, or until the mushrooms have softened and released their juices.
  6. Increase the heat a little and continue cooking for a further 1 minute, or until the mushroom juices have evaporated.
  7. Tip the mushrooms into a small bowl and set aside.
  8. Wipe the pan clean with paper towel.
  9. Heat the pan over a high heat for a few seconds until hot.
  10. Add the butter and melt it, tilting the pan to coat the bottom.
  11. Pour in the egg and herb mixture.
  12. 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.
  13. When the omelette holds together, stop stirring and cook for a further 30 seconds, or until the underside is golden brown.
  14. The top surface should be just setting.
  15. Scatter the mushrooms along the middle third of the omelette.
  16. Using the spatula, fold an outside third of the omelette into the centre, covering the mushrooms, then fold the opposite third over that.
  17. Quickly slide the folded omelette onto a warmed plate and serve immediately.

Serves 1
Preparation: 5 minutes
Cooking: 10 minutes

Source: Light bites & lunches
Click here for more cookbooks...

Never miss a deal again - sign up now!

Connect with us: