Omelette with mushrooms

Preheat the oven to 100 ° C. Cut the mushrooms and shiitake into quarters and the salad onion into 1 cm wide slanted pieces. Heat 15 g butter in a frying pan and fry the mushrooms, shiitake, salad onion and tarragon for 5 min on medium heat. Season with salt and pepper. Keep warm on low heat.

Add the parsley and chives to the eggs and season with salt and pepper. Heat 15 g of butter in a frying pan over medium heat, add 1/4 of the egg and cook for 5 seconds. Using a wooden spatula, push the coagulated egg towards the center until the outer surface of the omelette has solidified, but the egg feels soft. Divide 1/4 of the mushrooms over the omelette and fold close.

Place the omelette in the oven dish and keep warm in the oven. Bake 3 more omelets. Cut the bread into slices and serve with the omelette.