Queen omelette

Name: Queen omelette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Champignon mushrooms 3.1 cups; Edam cheese 3.5 oz; Prosciutto cotto 3.5 oz; Parsley 0.8 cup; Fine salt to taste; Black pepper to taste; Eggs medium 8; Extra virgin olive oil to taste

it br de es fr

325

Calories per serving

Gluten Free

Energy Kcal 325
Carbohydrates g 1.6
of which sugars g 1.4
Protein g 27.5
Fats g 23.2
of which saturated fat g 8.71
Fiber g 4.8
Cholesterol mg 449
Sodium mg 1021

Difficulty: Very easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

And alright, so here's the thing. This queen omelette is a classic French dish that's both pretty simple and a bit fancy. It is known for its tender eggs and creamy center, which makes it really, really special. The filling? Oh, it's all about those moist mushrooms, cooked ham, and Gruyère cheese that gets melty and stretchy. Super tasty. And look, while it's often called a Mère Poulard omelette—inspired by that famous spot in Mont-Saint-Michel—this recipe lets you bring those classic French vibes right to your kitchen.

In France, folks love it 'baveuse,' meaning the inside stays a little runny—silky and soft instead of dry. But hey, if you like it more set, just cook it a bit longer. It's still super, super tasty either way.

You'll see this queen omelette at brunch tables across France, or serving as a quick, kinda fancy meal. Some folks like to dress it up with gourmet touches, like truffle or aged cheeses. For real, that fragrant flavor really changes the game. It's a classic French omelette with something extra—a step up from the plain version.

Gruyère cheese gives it that luxurious, pull-apart bite, while the mushrooms and ham make it hearty yet light. Cutting into it? Yeah, all that cheesy, gooey goodness just spills out. You can swap in Iberian ham or more aged cheese for a unique twist, 'cause every region has its own take. No matter which version you try, this French omelette recipe makes brunch or lunch feel special without any fuss. It's a golden, soft delight that shows why French egg dishes are so, so loved everywhere. Which is great, right?

How to prepare Queen omelette

To prepare the Queen omelets, start by cleaning the Champignon mushrooms: with the help of a sharp knife with a smooth blade, begin by removing the earthy part of the stem 1, scraping it gently until the soil is removed, and remove any remaining soil with a cotton cloth 2 or a brush. Slice the mushrooms thinly 3 and set them aside.

Also chop the parsley 4, then heat a pan with a drizzle of olive oil, add the sliced champignon mushrooms 5. Sauté the mushrooms in the pan for 3-4 minutes, then season them with the chopped parsley 6.

The mushrooms are ready; set them aside 7. Cut the cooked ham into strips 8, then dice the Edamer cheese 9.

Now that the filling is ready, prepare one omelet at a time. In a bowl, break two eggs (to make an omelet), salt and pepper 10, beat with the whisk, and add some of the ham 11, mix well 12,

then heat a pan well with a drizzle of oil 13, pour the egg mixture 14. With a spatula, push the still liquid mixture to one side 15.

When the egg is slightly set 16, fill with some diced Edamer 17 and some sautéed mushrooms 18.

Now tilt the pan and give energetic taps on the handle with a closed fist while holding the pan handle firmly with the other hand 19 to fold the omelet over itself 20. These taps will indeed fold the part towards the edge of the pan inward, creating the omelet. To make a perfect omelet with the traditional technique requires practice; the first few times you can help yourself with a spatula to roll it. Continue with the remaining ones. The Queen omelet is ready, serve it piping hot 21!