Scottish Girolle Mushroom Omelette

Name: Scottish Girolle Mushroom Omelette
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 1
Ingredients: 3 x Free range eggs; 1 x Diced shallot; 1 x Small clove garlic crushed; 2tbsp milk; Salt and pepper; Mix of tarragon, flat leaf parsley, snipped chives; 25g Unsalted butter(Nether End Farm)

10 mins
4 mins
medium
1

Recipe by

Jeff Baker

Ingredients

3 x Free range eggs
1 x Diced shallot
1 x Small clove garlic crushed
2tbsp milk
Salt and pepper
Mix of tarragon, flat leaf parsley, snipped chives
25g Unsalted butter(Nether End Farm)

Introduction

Best with a crisp green salad dressed in walnut vinaigrette and some sautéed potatoes.

Method

Whisk eggs with milk and seasoning
Gently fry cleaned mushrooms in 10gram butter till tender, add shallot and garlic
Cook for 2 more minutes then drain in colander
In a non stick fry pan, add 15g butter and heat gently till foaming
Add egg mix and stir quickly moving pan at same time
Then leave to set on base
Cover with Girolle mix and chopped herbs
Tip pan at angle away from yourself and fold egg mix over
Transfer to warm serving plate and eat straight away