Omelette Ardéchoise

I was looking for something quick and tasty for supper and came across this substantial omelette with mushrooms and garlic croutons.  When it came to wild mushrooms and french bread the cupboard was alas bare but I had some nice chestnut mushrooms and half a loaf of multigrain bread which I used instead.  With a simple salad this was a perfect meal for two.  I made two separate 3 egg omelettes. The recipe is given as published.

 Sue

Serves 2.

French bread, sliced (we used multigrain bread)
30g (1oz) butter
a little olive oil
1 clove of garlic, chopped
4 eggs
salt, milled pepper
a handful of mixed cèpes, or the dried equivalent, soaked in warm water for a few minutes (we substituted with fresh button mushrooms)

Toast the bread until golden brown and cut into dice.
Melt some butter in an omelette pan and some oil and garlic, if you wish. Toss the croûtons in the butter and fry, turning them over until they are crisp and have absorbed the butter. Transfer the croûtons to a plate and keep hot. Wipe the pan with kitchen paper.

Lightly beat the eggs and season with salt and pepper. Cut the cèpes into pieces and, if desired, sauté briefly in a knob of butter. Add to the croûtons. 

Heat a little more butter in the pan and when it ceases to bubble pour in the egg mixture. When the omelette is half set but still runny (baveuse) on top, scatter the cèpes and the croûtons into the pan. Cook a little more, fold over the omelette and slide on to a hot plate. Rub a little butter over the top and serve.

French Country Kitchen by Geraldene Holt, published 1987. ISBN 0 - 14 - 04674 1- 6