This appears to be an easy recipe but many top chefs are judged by their ability to execute the perfect omelette! At home you can insert a little gruyere cheese or sliced ham, but we like it here with our garlicky, slippery mushrooms.
Fresh from the garden: eggs, mushrooms, garlic, chives, parsley, marjoram
Recipe source: Melissa
Makes: 1 omelette
Equipment:
|
Ingredients:
|
What to do:
- Trim the mushrooms of any dirt and wipe clean with a damp piece of paper towel. Chop into thin slices and reserve in the large bowl.
- Wash and carefully dry the herbs, picking off the leaves and discarding the stalks.
- Using the mezzaluna or scissors, gently & carefully chop the herbs without mashing them.
- Break the eggs into the medium bowl and whisk lightly with a fork.
- Add the chopped herbs and season with salt and pepper. Peel the garlic clove and squeeze through the garlic press.
- Heat half the butter and 2 tablespoons of olive oil in the frying panover medium heat until foaming. Add in the mushrooms and carefully toss a few times to cover in the butter mixture. Sprinkle in a few pinches of salt, a grind of pepper and the garlic, and then sauté until slippery.
- Wash and dry the large bowl and then scrape out the cooked mushrooms into it.
- Add the rest of the butter to the pan and then when foaming, pour in the egg mixture and gently rotate the pan to distribute. Cook for 20 seconds or so, until it begins to bubble, then draw the egg into the centre with the wooden spoon and rotate the pan again to redistribute the uncooked egg.
- The omelette is cooked when the base is set, but is still slightly runny in the middle.
- Slide the mushrooms onto one half of the omelette, fold the other half over to form a half-moon and slice out on to your serving plate. Serve immediately!
Notes:In what other languages can you say mushrooms? Why do we leave the omelette slightly runny in the middle? Where does the word omelette come from?
The Bondi Cook 