Chef Barb's Earthy French Omelet Recipe
ICE's Culinary Arts lead chef demonstrates how to make an elevated omelet with pro toppings and techniques.
Epicurious' four levels videos show how amateur and home cooks' recipes and methods compare to ICE's professional chef approach. In this episode, Chef Barb Rich prepares a French omelet with wild mushrooms, goat cheese, a trio of herbs, and pro piping and whisking techniques.
This tangy, moist take on an omelet is one of Chef Barb's favorite things to make for dinner. The key elements of the distinct flavor include roughly chopped and roasted mushrooms, high-moisture goat cheese, a generous pinch of fresh herbs and plenty of butter. Here's how to prepare it like a chef:
- Use a piping bag to fill the omelet evenly and easily.
- Crack your eggs away from the bowl you're mixing in and use two hands to separate the shells.
- Whisk up and over in a circular motion, vigorously to ensure the whites and yolks are completely homogenized.
- To cook the eggs evenly in the pan, stir in little circles with a spatula, moving around in a big circle.
- When the eggs are 85% done, cut off the heat and spread them back out like you're frosting a cake.
Watch the video to see Chef Barb demonstrate her techniques and get the complete recipe below.
French Omelet with Roasted Mushroom, Goat Cheese and Herbs
Yields 1 serving
- 1/2 pound oyster mushrooms
- 2 tablespoons extra virgin olive oil
- 3 ounces goat cheese, room temperature
- 3 eggs
- 1 teaspoon chives, cut
- 1 teaspoon parsley, finely chopped
- 1 teaspoon chervil, chopped
- 2 teaspoons butter, cold
- Sea salt, divided
- Fresh ground black pepper
- Heat oven to 375 F. After removing the “root” from the oyster mushrooms, tear into bite-sized pieces. Toss with the olive oil and a pinch of sea salt. Place onto a sheet tray. Roast until crispy and well browned. Remove from oven and set aside to cool.
- Once cooled, roughly chop the mushrooms.
- Fold the mushrooms into the softened goat cheese and season with more black pepper if desired. Place mixture into a piping bag. Set aside.
- Crack the eggs into a bowl and add a pinch of sea salt and the fresh herbs. Whisk with a fork to thoroughly combine.
- Heat a non-stick pan with the butter over high heat and as soon as it starts to bubble, add the eggs.
- Stir constantly to ensure the eggs cook evenly. Once they are 85% cooked, turn off the heat and spread the eggs evenly over the surface of the pan.
- Pipe in the mushroom-goat cheese mixture.
- Roll the omelet off the pan to serve.
Learn more classic French techniques in ICE's Culinary Arts program.