French Rolled Omelette
Chef Jason
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
French
Servings
1-2
Prep Time
30 minutes
Cook Time
10 minutes
Indulge in a gourmet twist with Chef Jason's Omelette with Wild Mushrooms! This savory delight combines fluffy eggs with a medley of earthy wild mushrooms, sautéed to perfection. Each bite offers a burst of umami flavors, complemented by fresh herbs and a hint of truffle oil. Ideal for brunch or a cozy dinner, this dish promises to satisfy your cravings effortlessly. Dive into a culinary adventure at home with this easy-to-make, yet impressive omelette!🍳🍄
Ingredients
-
6 large, pasture-raised eggs
- 2 tablespoons olive oil
-
½ pound wild mushrooms
-
4 ounces goat cheese
- 1 jar Truffle Carpaccio
-
1 packet S&P Seasoning
-
4 tablespoons unsalted butter
- 1 garlic clove
-
2 sprigs thyme
-
1 bunch chives
- Plate
- Paper towels
- Medium mixing bowl
- Cutting board
- Knife
- 11” non-stick pan
- Fork
- Small spatula
MISE EN PLACE 🔪
Directions
PREP 🥒
Cut the mushrooms into bite-size pieces.
- Finely slice the chives.
HOW TO COOK 🍳
In a non-stick pan over medium-high heat, heat the olive oil.
Add the wild mushrooms, garlic, and thyme and sauté until lightly caramelized. Season with S&P Seasoning.
- Finish the mushrooms with Truffle Carpaccio, then set aside and clean the pan.
- Crack three eggs into a bowl, add one half eggshell of water, and whisk with a fork.
- Heat the pan over medium heat and add half the butter.
- When the butter begins to sizzle, add the eggs and stir them with the spatula.
- Once set, add half the goat cheese, then roll the omelet over in the pan three times.
- Plate the omelet and top with half of the mushrooms and a sprinkle of chives.
- Repeat to make a second omelet.
- Give yourself a high five because you just made the perfect omelet and it’s delicious!