Flat Omelet With Mushrooms, Tomato, and Herbs--Omelette Sante
- Ready In:
- 38mins
- Ingredients:
- 8
- Serves:
-
3
ingredients
- 5 eggs
- salt
- pepper
- 3 tablespoons butter
- 4 button mushrooms, trimmed and sliced
- 1 tomatoes, peeled, seeded, and chopped
- 1 tablespoon chopped fresh parsley
- 2 tablespoons chopped mixed fresh herbs (sorrel, basil, oregano, and or or chives)
directions
- In a bowl, whisk the eggs until frothy with salt and pepper and set aside.
- Melt the butter in the 9-inch omelet pan over medium heat.
- Add the mushrooms, season with salt and pepper, and saute until they are tender and all the liquid they released has evaporated, 2-3 minutes.
- Stir in the tomato, parsley, and mixed herbs, increase the heat to high, and cook until very hot, about 1 minute.
- Pour in the eggs and stir briskly with the flat of a large fork until the omelet is almost as thick as scrambled eggs.
- Leave it to cook for 2--3 minutes.
- It should be browned on the bottom and almost firm on top.
- Take the pan from the heat, invert a heat-proof plate on top, and turn out the omelet onto the plate.
- Slide the omelet back into the pan, browned side up, and quickly brown the bottom over medium heat, about 30 seconds.
- Slide the omelet onto a warmed plate and serve hot or at room temperature, cut into wedges.
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