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Mushroom Omelet

Created by ellie on July 8, 2025

3 1/2 ounces mushrooms (original recipe calls for chanterelle but your favorite mushrooms will work well) (100 grams)
3 eggs
2 1/2 tablespoons light cream (or half and half)
1 1/2 tablespoons butter (25 grams)
1 garlic clove, crushed

Step 1: Wash the mushrooms ; drain and pat dry with paper towels. Halve or quarter mushrooms.
Step 2: In a bowl add the eggs along with a bit of cream and salt and pepper; beat with a fork.
Step 3: In a frying pan or skillet over medium heat melt 1 tablespoon of butter and then add the mushrooms, cook stirring for 5-10 minutes . Season with salt and pepper along with the garlic and 1 1/2 tablespoons cream; stir and cook for a minute or so and then set aside.
Step 4: In a frying pan over medium heat, melt 1/2 tablespoon butter and then pour in half of the egg/omelet mixture. using a spatula, bring the set edges into the center and let the runny eggs flow into the gaps a few times and then just leave it to cook for about a minute or so.
Step 5: When omelet is almost done, but still a bit wet in the middle, scatter about half of the grated cheese, green cheese (if using) and the mushrooms. Using a spatula to help fold the omelet in half, ease it out of the pan and onto a plate.
Step 6: Repeat for second omelet using the rest of the cheese and mushrooms.