Soft-centred mushroom and Emmental omelette with toast
A buttery bistro omelette: mushrooms seared until deeply golden, then finished in foaming butter with garlic and thyme; Emmental melting into strings against the hot egg; a soft, creamy centre and toast alongside.
Method
- Wipe the mushrooms with damp kitchen paper and cut into 5 mm slices. Peel the garlic, remove the central shoot and finely chop; pick the thyme leaves. Wash and check the parsley, dry thoroughly in a tea towel and chop. Coarsely grate the Emmental if using a block. Beat the eggs in a bowl with a fork for 30 seconds, adding 1.5 g salt and the pepper, just to combine whites and yolks without making them foamy.
- Heat 10 g olive oil in a 24 cm non-stick frying pan over a medium-high heat until shimmering. Spread the mushrooms in one layer and leave to brown for 3 minutes without stirring, then cook for another 3 minutes, stirring, until golden on both sides and their liquid has evaporated. Lower the heat to medium, add 10 g butter, the garlic, thyme and 1.5 g salt, and stir for 30–45 seconds: the butter should foam and coat the mushrooms, and the garlic smell fragrant without colouring. Transfer to a bowl and cover with a plate to keep warm.
- Take the pan off the heat, wipe with kitchen paper so no garlic remains on the bottom, and leave to cool slightly for 1 minute. Start toasting the 4 slices now (2–3 minutes), so they are ready with the omelette. Return the pan to a medium-low heat with 10 g butter. Once it foams without colouring, pour in the eggs. For 1 minute, draw the set edges towards the centre with a spatula, tilting the pan so the liquid egg runs onto the bottom. Then leave to set untouched for 1 minute: the underside should stay pale yellow without browning.
- When the top is still glossy and creamy but no longer runs, scatter the Emmental over one half, directly onto the hot egg, then add the hot mushrooms and parsley. Immediately fold the other half over with the spatula and cook uncovered for 30 seconds: the cheese will begin to form strings and the centre stay soft and creamy.
- Slide the omelette onto a board or warm serving dish, cut in half with a single stroke of the knife, never inside the non-stick pan, and serve immediately with the toast and a turn of the pepper mill over the top.
Variants and their steps remain below the recipe.
Lighter version
The omelette has less stretchy cheese and a milder Emmental flavour, giving the mushrooms more prominence. The butter kept for the eggs preserves their buttery aroma, but the mushrooms taste less buttery.
- Kosher Emmental : 30 g
- Unsalted butter, 82% fat (200 g block) : 10 g
- Bread (baguette or country loaf) : 60 g
- White button mushrooms : 250 g
In step 2, sear the 250 g mushrooms for 1 extra minute to evaporate all their liquid, then finish with garlic, thyme and salt, without butter. In step 3, toast only 2 slices of bread.
In step 3, keep the 10 g butter for the omelette, as it gives it flavour. In step 4, scatter the 30 g Emmental in the same way, then spread the filling evenly right to the edge of that half so the omelette folds without tearing.
Half the cheese and bread, a little more mushroom (250 g, about 12): a fuller filling, while the omelette keeps its butter and soft centre.
On your plate
Recipe
575 kcal · protein 30 g · carbs 35 g · fat 34 g
Quantities per person
- 110 g Eggs
- 110 g White button mushrooms
- 30 g Kosher Emmental
- 60 g Bread (baguette or country loaf)
- 10 g Unsalted butter, 82% fat (200 g block)
- 5 g Extra virgin olive oil
- 4 g Flat-leaf parsley
- 0.5 g Fresh thyme
- 2.5 g Garlic
- 1.5 g Fine salt
- 0.25 g Ground black pepper
Cooking tips
The soft centre is the point: take the omelette off the heat while the top is still glossy; it finishes cooking inside the fold. The filling must be dry and hot, or it will make the egg soggy and the cheese will not melt properly. The mushrooms can be prepared the day before: reheat them for 2 minutes in the pan with the knob of butter before setting aside. For an Israeli version, replace the Emmental with grated kashkaval and serve with a small tomato and cucumber salad.
A French folded omelette with a bistro mushroom and Emmental filling; a buttery version for two, with a soft centre. It is also the mushroom and cheese omelette of Israeli cafés, served for breakfast with toast.
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