Bart's Recipes
Mince the half shallot finely and tear the oyster mushrooms into pieces. Finely chop the handful of fresh parsley. Crack the two to three organic eggs into a bowl and beat well. Stir the finely chopped parsley, a pinch of nutmeg and a pinch of pepper and salt thoroughly into the egg mixture.
Heat a tablespoon of olive oil in a frying pan over medium-high heat. Briefly sauté the minced shallot until translucent. Then add the torn oyster mushrooms and cook, stirring occasionally, until the mushrooms are nicely golden brown.
Pour the beaten egg mixture evenly over the mushrooms and shallot in the pan. Turn the heat immediately low. Let the omelet set gently without stirring. Wait until the bottom is firm and the top of the egg feels completely dry.
Slide a spatula under the omelet and carefully fold it in half in the pan. Leave it for a few more seconds, then slide the dish directly onto a plate and serve immediately.
