Mushroom omelette (truite de carreroles)

The tiny principality of Andorra is famous for its skiing and its delicious wild mushrooms. Guillaume creates his version of the national speciality – Truite de carreroles, otherwise known as a mushroom omelette.

• serves

  1

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 3 eggs
• 1 tsp filtered water
• 1 tbsp chives, finely chopped
• 1 tbsp unsalted butter
• freshly ground white pepper
• ½ cup mixed mushrooms, washed, brushed of any dirt

Instructions

1. In a bowl, whisk eggs with 1 tsp of filtered water, salt, pepper.
2. Melt butter in a non-stick pan and gently pan fry mushrooms for 2 mins. Add the egg mixture and stir with a spatula to scramble the mixture over medium heat. When omelette is nearly cooked (it should be a touch wet in the middle), gently roll the omelette with the spatula. Serve on a warm plate , topped with chives and eat immediately.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.