in France

Omelette with cooked ham and mushrooms

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Ingredients for 4 servings:

  • 4 large eggs, fresh and at room temperature
  • 1 tbsp crème fraîche
  • 100 g cooked ham, cut into thin strips
  • 200 g mushrooms, cleaned and sliced
  • 50 g clarified butter
  • some salt
  • some nutmeg, grated
  • some paprika powder, sweet
  • 2 tbsp olive oil, light and fruity
  • ½ bunch parsley, washed and chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Omelette with jambon mushrooms

Fry the mushrooms in clarified butter over medium heat for 4-6 minutes until golden brown. In a bowl, beat the eggs with the crème fraîche, nutmeg, salt, and paprika. Add the parsley, ham, and mushrooms. Heat the olive oil in a pan and fry the egg mixture over medium heat for 2-3 minutes on each side. Serve folded over on an oblong platter. Serve with a green salad and fresh baguette or pain de campagne.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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