With some lovely free-range eggs, it's the simplest of meals, but none the worse for that.
- 150 g mushrooms
- 10 eggs (for a large pan)
- splash of milk
- rosemary, rocket and any herbs you find or fancy
- 100 g cheese (gruyere, parmesan or cheddar)
- handful of pine nuts
- salt and pepper
- oil and butter for frying
- Now with the mushrooms, everyone says you shouldn't wash them, but I prefer to run them under the tap and just rinse them, rather than eat all the grit that can come on the end of them.
- Just give them a bit of a rinse and if you're going to use them straight after, then they won't get soaked up in the water.
- Roughly chop them, put some heat under the pan with some oil and some butter and start breaking the eggs while that heats.
- I put about 10 eggs in this omelette, because I've got a nice big pan and it's a really fast and nutritious way of feeding the whole family.
- Put the mushrooms go into a nice hot pan, but you don't want them to cook too much, just pour the eggs on top and let them cook together. That way the mushrooms stay nice and firm and the omelette is nice and soft in the middle.
- Give that a loose whisk. Probably in the south of France they don't use milk, but I always put milk in my omelettes, my Irish roots.
- Add some salt and pepper, just a little bit because we'll season it just before serving.
- It's lovely to chop the mushrooms nice and roughly like this, because you get the textures and the colours.
- When I'm making omelettes, I cook them over a very low heat so they stay nice and mushy on the top.
- Leave that alone now, while you cut up the herbs.
- Chop up the rosemary finely, because it's a bit tough under your teeth.
- When that's done, put a little bit of cheese on the omelette.
- You can use any sort of cheese that melts nicely - emmental, gruyere or a good cheddar or parmesan.
- What you could do at this stage is have your grill really hot, so you pop it under there until the cheese browns.
- And I garnish it with some wild rocket, flowers from the rosemary and a few pine nuts.
More by Trish Deseine:
- Recipe: Trish Deseine, Durrus Tartiflette, Today
- Moroccan Lamb
- Apple Compote with Crème Anglaise and Burned Butter Sauce