Preparation

1. Cleam mushroom and cut into little cubes. Keep one mushroom cap whole.

2. Sautee mushrooms in oil, salt, pepper, and mince shallot mix. Set to the side.

3. Separate eggs. Add salt and pepper for taste. Beat with a fork for 10 sec.

4. Melt butter in non-stick pan. Add eggs. Stir.

5. When eggs are almost fully cooked, add mushrooms to the top. Fold omelette over.

6. Place whole mushroom on top of eggs. Use sprig of chervil to garnish. Sprinkle coulis over omelette.