Flat Omelet With Mushrooms, Tomato, and Herbs--Omelette Sante

In 'The Country Cooking of France' by Anne Willan

Ready In:
38mins
Serves:
Units:

ingredients

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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@ratherbeswimmin
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@ratherbeswimmin
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"In 'The Country Cooking of France' by Anne Willan"
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  1. ratherbeswimmin
    In 'The Country Cooking of France' by Anne Willan
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