Recipe: Mushroom Omelette

1 If you have sweet garlic (Lautrec for example), slice it as finely as possible, otherwise remove the germ and do the same.

2 In a saucepan, bring the cream to a boil, season with salt and pepper, add your sliced garlic, bring back to a boil, remove from heat, cover and let cool like this.

3 Crack your eggs one by one into a small bowl, then transfer them each time into your mixing bowl, season lightly with salt and pepper.

4 Pour your cold garlic cream through a sieve or strainer, pressing well to extract all the liquid, then add it to your eggs. Beat everything for 30 seconds with a fork, cover and set aside.

5 In your pan, add a little neutral oil (grape seed or other) and a good knob of butter, then quickly sauté your mushrooms and drain them. Return the fat with a touch of butter to the pan and make your omelette, stirring quickly. When it's almost set, place three quarters of your mushrooms in the center, fold your omelette and arrange the remaining mushrooms nicely on top. Finish with just a little julienne of chive greens or spring onion tops.

6 And remember the definition of a good omelette: scrambled eggs enclosed in a thin pancake.