Omelette aux Fines Herbes with Sautéed Spinach and Mushrooms

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.

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.

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.

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.

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.

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.