This is a recipe from Elizabeth David, making the perfect quick meal this evening. I had a lot of eggs to start with. I bought some from a neighbour, and then my daughter called in with more. Then there were the reduced mushrooms in the co-op. I have quite a few recipes for eggs and mushrooms, and normally I would go and cook an omelette without a recipe. Anyway, Elizabeth David’s French Provincial Cooking was out on the table, and this is how I interpreted her instructions to make one omelette.
- Approx 60g mushrooms finely sliced
- approx 30g butter
- A grate of salt, black pepper and nutmeg
- half a teaspoon of flour
- 3 eggs
- 1 tbs cream
- In a small pan, fry the mushrooms very gently in the butter and season with salt, black pepper and nutmeg. As the mushrooms cook down, add the flour and cream and stir together.
- In a small bowl, beat together the three eggs. You really just need to mix the eggs, the mixture doesn’t need to be too homogenous.
- In a small frying pan, melt around 10g of butter. Turn the heat up high and before the butter really begins to brown, pour in the eggs.
- Add the mushroom mixture dotted around in the cooking eggs. Tip the pan and lift the edge of the omelette, so raw egg reaches the underneath. Keep repeating this move until the top of the omelette is about to set. Fold it in three and serve on a warm plate.