Name: Herb omelette with sautéed mushrooms
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon finely chopped fresh flat-leaf parsley; 2 tablespoon finely chopped chervil; 2 tablespoon finely chopped chives; 2 tablespoon finely chopped tarragon; 50 gram butter; 2 tablespoon olive oil; 250 gram swiss brown mushrooms, halved; 1/2 cup (125ml) water; 2 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 12 eggs

Ingredients

2 tablespoon finely chopped fresh flat-leaf parsley

2 tablespoon finely chopped chervil

2 tablespoon finely chopped chives

2 tablespoon finely chopped tarragon

50 gram butter

2 tablespoon olive oil

250 gram swiss brown mushrooms, halved

1/2 cup (125ml) water

2 teaspoon finely grated lemon rind

1 tablespoon lemon juice

12 eggs

Method

1.Combine herbs in a small bowl.

2.In a large frying pan, heat 30g of the butter and half the oil. Add mushrooms; cook, stirring, 5 minutes. Stir in 2 tbsp of the water; stir over heat until water evaporates and mushrooms are tender. Remove from heat. Stir in rind, juice and 2 tbsp of the herb mixture. Cover to keep warm.

3.Gently whisk eggs and remaining water in a large bowl, then whisk in remaining herb mixture.

4.Heat a quarter of the remaining butter and 1 tsp of the remaining oil in a medium frying pan. When butter mixture bubbles, pour a quarter of the egg mixture into pan. Cook over medium heat, tilting pan, until egg is almost set. Tilt pan backwards and fold omelette in half. Cook 30 seconds then slide onto serving plate. Repeat, wiping out pan before each addition to make a total of four omelettes.

5.Serve omelettes topped with sautéed mushrooms.

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