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    Mushroom Omelette

    by Chef Christina Christofi

    Preparation time: 5 minutes

    Cooking time: 10 minutes

    Difficulty:

    Serves: 1

    Ingredients

    • 3 eggs
    • 2 ml truffle oil
    • 100 g mushrooms, sliced
    • ½ tsp thyme
    • 2 tbsp olive oil
    • 1 tbsp butter
    • salt
    • pepper
    • 2 tbsp grated parmesan
    • fresh parsley to garnish

    Preparation:

    1. In a bowl, add the eggs, truffle oil, salt and pepper, and beat until well combined. Set aside.
    2. Heat the olive oil in a non-stick pan, on medium to high heat.
    3. Put the mushrooms and thyme in the pan and sauté until golden brown.
    4. As soon as the mushrooms are golden brown, remove from the pan and set aside.
    5. In the same pan, put the butter and the egg mixture, and lower the heat.
    6. Do not stir the omelette. Use a spoon or a silicone spatula to push the side of the omelette towards the centre, so that the liquid egg covers the bottom of the pan.
    7. Let the omelette cook for 2-3 minutes, making sure it doesn’t get dry, until the bottom sets and the top remains runny.
    8. Grate the parmesan on top. Slide the omelette towards the front part of the pan and, using a wooden spoon, fold it and place it on a plate.
    9. Serve right way with the mushrooms on top, a little olive oil, and fresh parsley.

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