The Perfect Omelet with Watercress and Roasted Mushrooms

Yield: 6
Print Recipe
Ingredients
  • 1 stick butter
  • 18 eggs (3 per person)
  • 1/2 cup heavy cream
  • 1 tablespoon crushed white peppercorns
  • 1 bunch chives, finely chopped
  • 1 bunch chervil, finely chopped
  • 1 tablespoon sea salt
  • Roasted mushrooms and watercress

  • Special Equipment:
  • 1 (9-inch) non-stick sauté pan
  • Heat resistant spatula
  • 4-ounce ladle
  • Cook's note: The individual omelets (3 eggs) need to be cooked individually
Preparation
  • Preheat the oven to 450 degrees F.
  • To clarify the butter, put it in a small pot over low heat and slowly bring to a simmer. Cook over low heat until the butter separates. When the milk solids fall to the bottom and the golden butter-fat rises to the surface remove from heat. Set aside. Cook's note: I like to clarify the butter because whole butter has milk solids that will burn. This gives your omelet dark spots. Crack the eggs into a medium mixing bowl and pour in cream.
  • Add pepper and whisk until well incorporated and foamy. Preheat the pan over medium heat. When the pan is heated, add 2 or 3 tablespoons of clarified butter. Turn the heat down slightly. Using a 4-ounce ladle, add 1 ladle of eggs into the pan. Using a spatula, start stirring quickly. Cook's note: This is to heat the eggs through so they set like custard. Keep swirling them around so the eggs aren't in one spot long enough to burn. Once the eggs begin to set, stop stirring. Put the pan in the oven and cook for 1 1/2 minutes. When you remove the omelet from the oven it should still have a soft custard touch.
  • Sprinkle with chopped herbs, a pinch of sea salt and cracked white pepper. Cook's note: Using an oven glove to hold the handle, tip the pan sideways and roll the omelet onto a plate with a spatula. Add roasted mushrooms and watercress to the top of omelet and serve.
Recipe from Tyler Florence



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