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SaltyVegetarianNo gluten option
12 minutes
4 peopleIngredients
Eggs8
Fresh button mushrooms400 g
Mixed lamb's lettuce & rocket salad8 handfuls
Comté cheese60 g
Shallot (optional)1
Butter4 knobs
Olive oil4 tsp
Preparation
1.
Wash and slice the mushrooms.
2.
Optional: finely chop the shallot if you have some.
3.
In a pan over high heat, add a drizzle of olive oil and cook the mushrooms (and shallot) for 5 minutes, stirring regularly.
4.
Meanwhile, in a bowl, crack the eggs, season with salt and pepper, and beat them.
5.
Once the mushrooms are golden, add the beaten eggs and the comté cut into small pieces to the pan.
6.
Cook over medium heat for 1 to 2 minutes, breaking up the bottom of the omelette with a spatula to help it cook.
7.
Fold the omelette in half once the underside is golden.
8.
Serve the omelette with the salad, seasoned to taste. Season with salt and pepper, enjoy!
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