Omelette aux champignons, or mushroom omelette
, with a fresh rucola salad, is what we had today for lunch. I had cooked the mushrooms yesterday because I prefer to cook them when they are very fresh; I kept them in a pyrex (with a lid) in the fridge. I sauteed them with a bit of oil, sea salt and espelette chile powder (piment d'Espelette).Take two fresh eggs, beat them in a bowl with a fork or a whisk, add 1 Tbsp of creme fraiche, season to taste.
Melt a tsp of butter in a skillet, when it's hot, pour the eggs/cream mixture, let sperad in the whole skillet and sprinkle with the eggs; let cook over medium heat.
If you like it "baveuse" (not fully cooked) like we do, remove it from the heat when the eggs are not completely curded. Fold in two and serve imeduately.
No comments:
Post a Comment