With sautéed mushrooms, fresh herbs, and both our aromatic PC Black Label White Truffle Infused Oil and exquisite 36 Month Old Parmigiano Reggiano, this simply tantalizing French-style omelette is ready to savour in less than 10 minutes. Accompany with a leafy green salad in vinaigrette with herbed croutons.

  • Serves: 1
  • Prep time: 5 minutes
  • Cook time: 5 minutes

     
  • 2 tsp (10 mL) PC Black Label Normandy Style Cultured Unsalted Butter 00909    
  • 1 cup (250 mL) shiitake mushroom caps, sliced (about 70 g whole mushrooms)    
  • 2 PC Organics Free Run Brown Eggs 69068    
  • 2 tsp (10 mL) chopped fresh chives    
  • Pinch each salt and freshly ground black     
  • 2 tsp (10 mL)    PC Black Label Truffle Infused Oil    
  • 1 tbsp (15 mL) finely grated PC Black Label 36 Month Old Parmigiano Reggiano
     
  1. In nonstick frying pan, melt butter over medium heat; cook mushrooms for 5 minutes or until softened. Set aside.
  2. In small bowl and using fork, lightly beat eggs until yolks and whites are combined. Stir in chives, salt and pepper. In 8 to 10-inch (20 to 25 cm) nonstick frying pan, heat oil over medium heat; add egg mixture and stir with a spatula to evenly distribute egg. Uncooked egg will seep into gaps to evenly cook the eggs; once set, stop stirring. The whole process should take 30 seconds. Eggs should look moist; if eggs are brown, they have been cooked too long. Remove pan from heat.
  3. Add mushrooms and cheese in a line down middle third of egg. Use spatula to fold one-third of omelette over the filling. Tilt frying pan at an angle with the folded side toward a plate. Fold other third of omelette over the filling and gently flip omelette onto plate.
     
  • Makes 1 serving
  • Per serving: 270 calories, fat 24 g, sodium 290 mg, carbs 5 g, fibre 1 g, protein 14 g