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Shiitake omelette
Simple with a little extra flair, quick to prepare and above all delicious. This light omelette is made with eggs, milk, finely chopped shiitake mushrooms and optional vegetables, cooked in butter or oil.
- Total time
- 15 min
- Ingredients
- 7
Ingredients
- 2 eggs
- 6 tbsp milk
- salt and pepper
- 3 shiitake ((or mushrooms))
- 1/2 tbsp frying butter
- 1 shallot ((small))
- 1/2 cloves garlic
Steps
Preparation
- Place the oven tray on the highest shelf. Set the grill to 180°C.
- Finely dice the shiitake or mushrooms into approximately 1/2 centimetre cubes (brunoise).
- Chop the shallot and garlic very finely.
- Break the eggs into a bowl
- Add the milk to the eggs
- Beat the eggs and milk together well.
- Season the egg mixture with salt and pepper
Cooking
- Put the butter in the pan and put on the heat. Gently sauté the shallot and garlic.
- Add the diced shiitake. Sauté gently for a few minutes.
- Pour the egg mixture into the pan and spread it evenly. Avoid stirring again unless it is unevenly distributed. Cook for 1 minute. The top should not yet be set.
- Add some parsley.
- Put the pan as high as possible in the oven. Watch closely, as it can cook quickly. A minute is usually enough. This cooks the top layer of the omelette.
- Using the oven’s grill cooks the top more quickly and avoids leaving the pan on the hob for too long, which can make the bottom too brown.
- Place the omelette on a plate. Enjoy!