Directions:
- Cut the mushrooms into thick slices, and on high heat saute in 2 tablespoons of butter in a non-stick frying pan on low heat.
- In a medium bowl whisk the eggs by hand for 10 or 15 minutes until a frothy mousse forms on top. Add creme fraiche and chives. Season the eggs with sea salt and white peppercorns.
- In a separate, large, non-stick frying pan melt 1 tablespoon of butter on a low heat, taking care not to burn it. Pour in the eggs and cook for about 2 minutes.
- Cook' note: the slower you cook it, the better the omelette.
- When the omelette is cooked around the edges but still runny in the middle, add mushrooms. Cook until the eggs are firm, or to taste.
- Using a spatula ease the omelette onto a plate and flip it in half. Slice into six portions.
- Garnish with finely chopped chives and serve with a green salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.99 Kcal (812 kJ) | ||
| Calories from fat | 120.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.41g | 21% | |
|---|---|---|---|
| Cholesterol | 336.25mg | 112% | |
| Sodium | 172.29mg | 7% | |
| Potassium | 484.75mg | 10% | |
| Total Carbs | 4.53g | 2% | |
| Sugars | 2.4g | 10% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 15.12g | 30% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 2.9mg | 16% | |
| Calcium | 57.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 92.06 Kcal (385 kJ) | ||
| Calories from fat | 57.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.36g | 21% | |
|---|---|---|---|
| Cholesterol | 159.57mg | 112% | |
| Sodium | 81.76mg | 7% | |
| Potassium | 230.04mg | 10% | |
| Total Carbs | 2.15g | 2% | |
| Sugars | 1.14g | 10% | |
| Dietary Fiber | 0.54g | 5% | |
| Protein | 7.18g | 30% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 1.4mg | 16% | |
| Calcium | 27.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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