French omelette with mushrooms

Ingredients:

• 0.7 kg mushrooms, sliced
• 2 tbsp salted butter + 1 tbsp
• 12 fresh eggs (2 for each serving)
• 2 tbsp. crème fraîche
• Bunch of chives, finely chopped + extra for serving
• 0.5 tbsp. crushed white peppercorns
• Salt (preferably fleur-de-sel)
• Green salad, for serving

Preparation:

1. Slice the mushrooms thickly and fry in a non-stick frying pan over low heat in 2 tablespoons of butter.
2. In a medium bowl, beat the eggs by hand for 10-15 minutes until nicely foamy. Stir in the crème fraîche and chives. Season the eggs with sea salt and white pepper.
3. In a separate large nonstick skillet, melt 1 tablespoon of butter over low heat, being careful not to brown it. Pour in the eggs and fry for about 2 minutes. The slower you fry, the better the omelette will turn out..
4. When the omelette is set around the edges but still runny in the middle, add the mushrooms. Cook until the eggs are fully cooked, or to your desired texture.
5. Using a spatula, transfer the omelet to a plate and fold it in half. Cut into six pieces.
   
   Sprinkle with finely chopped chives and serve with a green salad.
   
   Culinary adviceTo crush the peppercorns, cover the peppercorns with a napkin and crush them with a rolling pin.