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Mushroom and artichoke omelette

Name: Mushroom and artichoke omelette
Prep time: 37 min
Cook time: 17 min
Total time: 54 min
Yield: 4 people
Cuisine: French
Ingredients: 6 eggs; 1 spring onion (scallion); 350 g mushrooms; 4 purples globe artichokes; 4 tablespoons olive oil; 3 tablespoons olive oil

This French "broken" omelette is not neatly folded like a classic omelette. There is more filling than egg: mushrooms and artichokes here, pan-fried with spring onions.

It can be served flat, like a Spanish omelette, but I prefer the more original broken look.

69 K 4/5 (20 reviews)

55 min.

Easy

4.80 €

4 people

6 Ingredients

Last modified on: May 10^th 2023

For 4 people, you will need:

1 6 eggs
2 1 spring onion (scallion)
3 350 g mushrooms
4 4 purples globe artichokes
5 4 tablespoons olive oil
6 3 tablespoons olive oil
Total weight: 1,280 grams

Times for this recipe

Preparation: 40 min.

Cooking: 20 min.

All in all: 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 3 min.

Mushroom and artichoke omelette : Stage 1

Beat the eggs

Break 6 eggs, salt and pepper, then beat for 1 minute.

Set aside.

Stage 2 - ⌛ 5 min.

Mushroom and artichoke omelette : Stage 2

Prepare the filling

Peel 1 spring onion (scallion) and chop finely.

Set aside.

Stage 3 - ⌛ 7 min.

Mushroom and artichoke omelette : Stage 3

Prepare 350 g mushrooms, and cut them into small pieces.

Reserve.

Stage 4 - ⌛ 20 min.

Mushroom and artichoke omelette : Stage 4

Prepare 4 purples globe artichokes and cut into small pieces.

Set aside.

Stage 5 - ⌛ 2 min.

Mushroom and artichoke omelette : Stage 5

Pour 4 tablespoons olive oil into a large frying pan on medium heat. When really hot, add the chopped onion.

Salt and pepper, then cook for 1 minute without colouring.

Stage 6 - ⌛ 6 min.

Mushroom and artichoke omelette : Stage 6

Add the mushrooms and fry until lightly browned.

Towards the end of cooking, add the artichokes.

Transfer the filling onto a plate.

Stage 7 - ⌛ 4 min.

Mushroom and artichoke omelette : Stage 7

Cook the omelette

Wipe the pan out quickly, pour in 3 tablespoons olive oil and put back on medium heat.

When the oil is hot, pour in the beaten eggs.

Use a wooden spatula or soft spatula to draw the egg from the edge of the omelette towards the centre.

Stage 8 - ⌛ 5 min.

Mushroom and artichoke omelette : Stage 8

When the omelette is about half cooked, tip the filling on top, turn down the heat, cover and leave to cook for 5 minutes.

Stage 9 - ⌛ 2 min.

Mushroom and artichoke omelette : Stage 9

To finish, allow the omelette to break up naturally as you fold the edges over towards the centre.

Serve right away.

Remarks

As with all omelettes, do take care not to overcook it, or it will be too dry.

Keeping: Should be eaten immediately.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	60 RDI=6 %	140 RDI=20 %	1,690 RDI=90 %	7,090 RDI: 90 %
Per 100 g	4 RDI=2 %	4 RDI=0 %	10 RDI=2 %	130 RDI=7 %	550 RDI: 7 %
Per person	10 RDI=6 %	20 RDI=1 %	30 RDI=5 %	420 RDI=20 %	1,770 RDI: 20 %