Back
12 minutes
4 peopleAbout this dish
An omelette filled with sautéed mushrooms and Comté, served with a lamb's lettuce and arugula salad. Comté is a hard cheese from the Jura mountains in eastern France, aged for months, with a nutty flavor that suits mushrooms. The mushrooms go into a very hot pan first so they do not release water into the eggs.
Ingredients
Preparation
Wash and slice the mushrooms.
Optional: finely chop the shallot if you have some.
In a pan over high heat, add a drizzle of olive oil and cook the mushrooms (and shallot) for 5 minutes, stirring regularly.
Meanwhile, in a bowl, crack the eggs, season with salt and pepper, and beat them.
Once the mushrooms are golden, add the beaten eggs and the comté cut into small pieces to the pan.
Cook over medium heat for 1 to 2 minutes, breaking up the bottom of the omelette with a spatula to help it cook.
Fold the omelette in half once the underside is golden.
Serve the omelette with the salad, seasoned to taste. Season with salt and pepper, enjoy!
Related recipes
BBQ Pulled Tofu Burger
Salty · VegetarianBeeroots salad
Salty · VegetarianBreaded Camembert Bowl with Bulgur & Crudites
Salty · VegetarianBreaded Goat Cheese Bowl with Crudites
Salty · VegetarianWant to add this to your week and get the shopping list written for you?