Omelette aux Fines Herbes with Sautéed Spinach and Mushrooms

• 12 units large eggs⇄
• 32 g fresh flat-leaf parsley⇄
• 32 g fresh chives⇄
• 16 g fresh chervil⇄
• 16 g fresh tarragon⇄
• 8 g fine salt⇄
• 4 g white pepper⇄

Finely chop the herbs and combine them in a small bowl. In a separate bowl, beat the eggs with a fork until just combined, avoiding over-beating to maintain a smooth texture. Season with salt and white pepper, then stir in two-thirds of the herb mixture.

💡 Avoid over-beating the eggs to prevent a spongy texture; they should remain silky and custard-like.

• 400 g fresh spinach⇄
• 300 g cremini mushrooms⇄
• 2 cloves garlic⇄
• 2 tbsp olive oil⇄

Rinse the spinach thoroughly and pat dry, then roughly chop if leaves are large. Clean the mushrooms with a damp paper towel and slice thinly. Mince the garlic finely for quick cooking.

💡 Prep the vegetables ahead of time to ensure the side dish cooks in sync with the omelette.

• 2 tbsp olive oil⇄
• 2 cloves garlic⇄
• 300 g cremini mushrooms⇄
• 400 g fresh spinach⇄

Heat olive oil in a large skillet over medium heat (about 160°C). Add minced garlic and sauté for 30 seconds until fragrant, then add sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until mushrooms release their moisture and turn golden. Add spinach in handfuls, stirring until wilted, about 2 minutes.

💡 Don’t overcrowd the pan with spinach; add it gradually to ensure even wilting.

• 60 g butter⇄

Melt butter in a 20 cm non-stick pan over medium-high heat (about 180°C) and swirl to coat the pan evenly. When the foam subsides, pour in the egg mixture for one omelette. Stir the center with a fork while shaking the pan with short jerks for 30 seconds to distribute evenly, then let the base set for 15 seconds until just firm but still creamy.

💡 Use one hand to stir and the other to shake the pan simultaneously for a smooth, even texture.

• 20 g cold butter⇄

Tilt the pan and fold the omelette in thirds, rolling it onto a warm plate seam-side down. Rub a small knob of cold butter across the top for a glossy finish, then scatter the remaining herbs over it. Repeat for remaining servings, ensuring each omelette takes no more than 90 seconds from pour to plate.

💡 Work quickly to maintain the creamy 'baveuse' texture; speed is critical for a perfect omelette.

Check the spinach and mushrooms; they should be fully wilted and tender with a glossy sheen from the olive oil. Season lightly with salt and pepper if needed, and remove from heat to avoid overcooking.

💡 Taste and adjust seasoning at the end to avoid over-salting as the vegetables reduce.