Omelette aux cèpes du Périgord

Name: Omelette aux cèpes du Périgord
Total time: 20 min
Yield: Serves 2
Cuisine: Périgord
Ingredients: 6 very fresh farm eggs; 250 g (9 oz) fresh porcini, or 40 g (1½ oz) dried porcini, rehydrated; 1 clove pink garlic, chopped; 2 tablespoons duck fat; 1 tbsp chopped flat-leaf parsley; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Porcini omelet from the Périgord

⏱ 20 minServes 2Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients2 servings

6very fresh farm eggs
250 g (9 oz)fresh porcini, or 40 g / 1½ oz dried porcini, rehydrated
1 clovepink garlic, chopped
2 tbspduck fat
1 tbspflat-leaf parsley, chopped
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

6 very fresh farm eggs
250 g (9 oz) fresh porcini, or 40 g / 1½ oz dried porcini, rehydrated
1 clove pink garlic, chopped
2 tbsp duck fat
1 tbsp flat-leaf parsley, chopped
1 pinch fleur de sel (flaky sea salt)
1 pinch freshly ground pepper

Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 nonstick skillet (24 cm / 9½ in)

1 bowl (22 cm / 9 in) for the eggs

1 flexible whisk (25 cm / 10 in)

03 — Method

Wipe the porcini with a damp cloth and slice 5 mm (¼ in) thick, setting aside a few nice slices for garnish.
Sauté in 1 tablespoon duck fat over high heat for 6 minutes, until their liquid has evaporated and they're golden.
Add the garlic and parsley, stir for 1 minute, then set the mushrooms aside on a plate. Keep the pan.
Beat the eggs with flaky salt and pepper just until combined.
Heat the remaining duck fat over medium heat, add the eggs and pull the edges toward the center with a spatula for 2 minutes.
Spread the mushrooms over half the still-runny omelet, fold the other half over and cook 1 minute more. The center should stay soft and creamy.
Slide onto a warm plate, top with the reserved porcini slices and serve right away with a green salad dressed with walnut oil.