Wild Chervil Omelette – Tapakatc Shushan
The wild chervil - shushan omelette is wonderful addition to any brunch or breakfast. It includes mushrooms to evoke a woodland aroma, which pairs nicely with the shushan greens.
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Ingredients
- 400 gram shushan (wild chervil)
- 100 gram mushroom
- 4 eggs
- 1-2 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring water to a boil. Add salt.
- Place the clean and washed shushan (chervil) in boiling water and cook for 10-15 minutes until stems soften.
- Transfer shushan into a bowl of cold water to halt cooking, then drain well.
- In a sauté pan, melt butter and sauté mushrooms until browned.
- Add another tablespoon of butter to the pan and introduce the chopped shushan.
- Season with salt and pepper, then sauté with mushrooms until well combined.
- In a separate bowl, whisk the eggs and salt. Slowly pour the eggs over the sautéed vegetables, cover, lower the heat and cook until the eggs are set.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
