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French mushroom soufflé omelette

Yields2 ServingsTotal Time30 mins

Puffed up like a soufflé and on the table in just half an hour, this fragrant mushroom and chive omelette works for any meal of the day.

 1 tbsp olive oil
 400 g swiss brown mushrooms, slices
 salt and pepper
 4 Casaccio eggs
 2 tbsp milk
 ¼ tsp table salt
 20 g melted butter
 ¼ cup finely grated parmesan, plus extra to serve
 ¼ cup crème fraiche
 2 tbsp finely chopped chives
1

Heat oil in a large 25cm non-stick frying pan over medium-high heat. Add the mushrooms, season with salt and pepper and cook for 6-7 minutes or until golden. Remove, cover and keep warn. Wipe out the pan.

2

Separate eggs, placing egg yolks into a small bowl and egg whites into a large bowl. Add milk to egg yolks and whisk with a fork. Using a hand beater, whisk egg whites and the ¼ teaspoon salt until stiff peaks form.

3

Heat the frying pan over medium heat. Brush with butter to grease. Using a large metal spoon, gently fold the egg yolks into the egg whites.

4

Pour half the mixture into the pan and cook for 4-5 minutes, or until golden and the eggs are just set. Spoon over half the crème fraiche, parmesan and mushrooms and carefully fold the omelette in half. Cook for 1 minute or until almost set.

5

Transfer to a serving plate (omelette will continue cooking once removed from heat). Repeat using remaining eggs, crème fraiche, cheese and mushrooms. Sprinkle with chives, extra parmesan and pepper to serve.

Ingredients

 1 tbsp olive oil
 400 g swiss brown mushrooms, slices
 salt and pepper
 4 Casaccio eggs
 2 tbsp milk
 ¼ tsp table salt
 20 g melted butter
 ¼ cup finely grated parmesan, plus extra to serve
 ¼ cup crème fraiche
 2 tbsp finely chopped chives

Directions

1

Heat oil in a large 25cm non-stick frying pan over medium-high heat. Add the mushrooms, season with salt and pepper and cook for 6-7 minutes or until golden. Remove, cover and keep warn. Wipe out the pan.

2

Separate eggs, placing egg yolks into a small bowl and egg whites into a large bowl. Add milk to egg yolks and whisk with a fork. Using a hand beater, whisk egg whites and the ¼ teaspoon salt until stiff peaks form.

3

Heat the frying pan over medium heat. Brush with butter to grease. Using a large metal spoon, gently fold the egg yolks into the egg whites.

4

Pour half the mixture into the pan and cook for 4-5 minutes, or until golden and the eggs are just set. Spoon over half the crème fraiche, parmesan and mushrooms and carefully fold the omelette in half. Cook for 1 minute or until almost set.

5

Transfer to a serving plate (omelette will continue cooking once removed from heat). Repeat using remaining eggs, crème fraiche, cheese and mushrooms. Sprinkle with chives, extra parmesan and pepper to serve.

French mushroom soufflé omelette

170-198 Bulban Rd, Werribee VIC 3030

With love from our family farm to your family table xx