Perfect for a light meal, this omelette is made with oyster, button and cepe mushrooms and served with fresh parsley.
Peel and thinly slice the shallots. Clean all of the mushrooms and then tear the oyster mushrooms by hand. Cut the button mushrooms into quarters. Pick and chop the parsley leaves.
Heat a frying pan to hot and add a drizzle of olive oil. Add the shallots to the pan and cook for a minute or so before adding the mushrooms. Cook until soften and starting to turn golden brown.
Break the eggs into a large bowl, season with salt and pepper and then whisk vigorously.
Melt the butter in a frying pan and allow it to start foaming. Add the eggs to the pan and mix with a spatula. Cook for 2 to 3 minutes depending on taste and then add the mushrooms to the pan. Fold the mushroom in half and then lift on to a plate and garnish with the parsley leaves.
«Mushrooms varieties will vary according to the season. If using frozen mushrooms it is best to fry them and drain well before adding to the omelette. »