Mushroom & herb omelette

Name: Mushroom & herb omelette
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Yield: 2
Cuisine: French
Ingredients: 200 g Egg, without shell; 160 g Mushrooms; 10 g Fresh parsley; 20 g Butter; 140 g White wheat bread; 80 g Lettuce; 8 g Olive oil; 12 g Lemon juice; 2 g Salt; 1 g Black pepper

A folded French-style omelette with mushrooms, parsley and bread.

Estimated total time: 20 minutes2 portionsAbout 460 kcal per portion

Mushroom & herb omelette — representative dish photograph — Photo: Valereee · CC BY-SA 4.0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

200 g Egg, without shell
160 g Mushrooms
10 g Fresh parsley
20 g Butter
140 g White wheat bread
80 g Lettuce
8 g Olive oil
12 g Lemon juice
2 g Salt
1 g Black pepper

Method

Slice the mushrooms, chop parsley and beat eggs with half the salt and pepper. Wash and dry the lettuce.
Cook mushrooms in half the butter for 6 minutes until their liquid evaporates. Transfer to a plate.
Melt the remaining butter in a non-stick pan. Add eggs and stir briefly, then let them set. Put mushrooms and parsley on one half and fold over; cook until the centre is set.
Dress lettuce with oil, lemon and the remaining seasoning. Serve the omelette with bread and salad.

One large omelette is divided between two people. The photograph is a representative mushroom-and-herb omelette. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

Omelette aux champignons et aux herbes

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

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