Feta and Mushroom Omelette
A generous and creamy omelette filled with golden mushrooms and crumbled feta cheese, served with a crunchy green salad and toasted rye bread slices.
🛒 Ingredients
4 servings
- 3 fresh eggs
- 80g of crumbled feta cheese
- 150g of fresh Paris mushrooms
- 1 clove of garlic
- 1 tablespoon of olive oil
- 1 pat of butter
- 2 sprigs of fresh chives, finely chopped
- Salt and black pepper from the mill
- 2 slices of rye bread
- 20g of soft butter (for the bread)
- 60g of mesclun or arugula
- 1 tablespoon of olive oil (for the salad)
- 1 teaspoon of lemon juice
- Flaky sea salt
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Watch the original video
Watch on TikTokDirections
- 1
Clean the mushrooms with a damp paper towel and slice them into approximately 5mm thick strips. Peel and mash the garlic.
- 2
Heat the olive oil in a non-stick pan over high heat. Add the mashed garlic, then the mushrooms. Sauté for 4 to 5 minutes until they are well browned and their liquid has evaporated. Season with salt, pepper, and set aside.
- 3
Crack the eggs into a bowl, season lightly with salt, pepper, and beat vigorously with a fork for 30 seconds to incorporate air.
- 4
Return the same pan to medium-high heat and add the pat of butter. When it foams, pour in the beaten eggs. Let them cook for 20 seconds without touching, then gently stir with a spatula, bringing the edges towards the center.
- 5
When the omelette is still slightly runny on top, place the browned mushrooms on one half, followed by crumbled feta cheese. Sprinkle with chopped chives.
- 6
Fold the omelette in two with a quick wrist motion and slide it onto the plate.
- 7
Toast the rye bread slices in a toaster or dry pan until well browned. Immediately spread with soft butter to melt.
- 8
Dress the mesclun with olive oil, lemon juice, a pinch of flaky sea salt, and pepper. Place the salad alongside the omelette and serve immediately with toasted rye bread.
💡 Chef's Tip
The secret to a perfectly fluffy omelette: never cook it for too long. It should remain slightly runny when folding – it will finish cooking with residual heat. And above all, never salt the eggs in advance: salt breaks down proteins and makes the omelette rubbery.
