Omelette à la Bretonne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 0.5 teaspoon onion, finely sliced
- 0.5 teaspoon leek white, finely sliced
- 0.5 teaspoon mushrooms, thinly sliced
- butter
Instructions
- Sweat the finely sliced onion and leek white in butter until soft. Separately, sweat the raw-sliced mushrooms in butter. Beat the eggs, then fold in all the sweated vegetables. Cook the omelette in the usual manner.