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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, whisk the eggs until frothy with salt and pepper and set aside. | 2. Melt the butter in the 9-inch omelet pan over medium heat. | 3. Add the mushrooms, season with salt and pepper, and saute until they are tender and all the liquid they released has evaporated, 2-3 minutes. | 4. Stir in the tomato, parsley, and mixed herbs, increase the heat to high, and cook until very hot, about 1 minute. | 5. Pour in the eggs and stir briskly with the flat of a large fork until the omelet is almost as thick as scrambled eggs. | 6. Leave it to cook for 2--3 minutes. | 7. It should be browned on the bottom and almost firm on top. | 8. Take the pan from the heat, invert a heat-proof plate on top, and turn out the omelet onto the plate. | 9. Slide the omelet back into the pan, browned side up, and quickly brown the bottom over medium heat, about 30 seconds. | 10. Slide the omelet onto a warmed plate and serve hot or at room temperature, cut into wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	5			357.5	1.8	31.4	23.775
salt				-	-	-	-
pepper				-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
button mushroom	4		trimmed sliced	100.8667	0.0	22.44	0.5667
tomato	1		peeled seeded chopped	62.068999999999996	13.7631	3.2384	0.5397
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
herb	2	tablespoons	chopped basil mixed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.