Mushroom and Herb Omelette

Mushroom and Herb Omelette

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Servings: 4
Calories: 223


  • 14 oz hedgehog fungus or chanterelles see method
  • 2 shallots or 1/2 mild onion finely chopped
  • 1 oz butter
  • 1 tbsp oil
  • 1 tbsp chopped summer savory leaves
  • 1 tbsp chopped parsley
  • 6 very fresh eggs
  • freshly grated Parmesan cheese
  • salt and pepper

garnish with:

  • sprigs of summer savory

serve with:

  • tomato salad


  • If you cannot obtain chanterelles, cultivated mushrooms will be a perfectly acceptable substitute for this omelette. Heat the butter and oil in a very wide, preferably non stick frying pan and cook the shallot over a very low heat until soft, stirring frequently.
  • Turn up the heat, add the mushrooms and saute for about 6 minutes or until they are tender and most of the moisture they release when cooked has evaporated. Just before they are done, season with a pinch of salt and some freshly ground pepper and stir in the herbs.
  • Beat the eggs lightly in a bowl with a pinch of salt and pepper; beat in the Parmesan cheese, for which you can substitute another finely grated hard cheese if wished, provided it is not too strong.
  • Pour this mixture into the frying pan, tipping it this way and that to ensure that the mixture spreads out evenly all over the bottom.
  • Run a palette knife round the edges and tip the uncooked, runny egg towards the sides; fold over before sliding out of the pan. Serve at once.
Calories: 223 kcal
Carbohydrates: 9 g
Protein: 10 g
Fat: 16g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 261 mg
Sodium: 155 mg
Potassium: 642 mg
Fiber: 4 g
Sugar: 2 g
Vitamin A: 618 IU
Vitamin C: 2 mg
Calcium: 60 mg
Iron: 5 mg
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