Mushroom omelette

This is a simple, but delicious, omelette.  It is even better when field mushrooms are used.  If is wonderful as a breakfast dish, as a starter, as a light lunch or as a supper dish.

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 20 Mins

Ingredients

For 4 servings…

50 gms            Butter       

2                    Shallots  - chopped finely        

100 gms          Mushrooms  - chopped

1 bunch           Parsley  - chopped    

6                    Eggs        

                      Pepper      

                      Salt          

Method

Melt half of the butter in a pan, add the shallots and cook them for 2 minutes.  Add the mushrooms and parsley and cook for another 5 minutes. 

Beat the eggs along with 1 tablespoon of water, salt and pepper.

Melt the other half of the butter in an omelette pan.  Pour in the eggs, swirl around and, with a spatula, disturb the egg so raw egg is mixed down to the surface of the pan.  Just before the egg is fully cooked, spread the mushroom mixture in a line across the omelette.  Fold over two sides to produce a roll with the mushrooms in the middle.  Cut across into 4 slices and put these on 4 plates.

Variations

Try using ceps or other wild fungi

Wine recommendations

Generally a complex white wine is best, but a light red would be interesting.

Conventional

     Vouvray sec

Interesting

     Beaujolais

     Crozes Hermitage blanc

     Pouilly Fumé