Mushroom and Chicken Omelette


Tomorrow we’re going to Sens for Antonio’s birthday!  Wisely I think, we’ve decided to drive to Strasbourg, park the car, and then take the TGV to Paris and the local train on to Sens.  This way, we won’t have to worry about a long drive after a long night and on the way back, we can get the car, drop Jade at school then only have 1 1/2 hour drive to Stuttgart.  No problem with transportation in Sens; we have a little Citroen that is parked at the house.

I really couldn’t be bothered making anything new for dinner yesterday, so I chopped some leftover roasted chicken, sliced some scallions and mushrooms, heated it up with butter and we ate that over toast.

With the leftovers, I made an omelette for my lunch and poured myself a fortifying glass of tomato juice to build up my stamina for the weekend 🙂  Sacramento Brand Tomato Juice is the best!

Chicken and Mushroom Omelette

1 tbsp butter

2 eggs, beaten

Salt and pepper

Parmesan cheese, shredded

Chicken and mushroom ragout (see below)

Thyme leaves

Melt the butter in an omelette pan and add the eggs, then season with salt and pepper. Cook the egg until almost set, sprinkle with some of the cheese, add a little bit of the ragout, then fold and cook until done.  Top with ragout, cheese and thyme leaves.

Chicken and Mushroom Ragout

2 tbsp butter

2 cups cooked chicken, coarsely chopped

1 cup mushrooms, sliced

2 scallions, sliced

Salt and pepper

2 tbsp soy sauce, mixed with a 1 tbsp water


Melt the butter in a saute pan, then add the chicken, mushrooms and scallions.  Saute until the mushrooms begin to release their water.  Season with salt and pepper, then stir in the soy sauce water.  Cover and cook for a few minutes, then serve over toast.

Beverage suggestion:  Tomato juice


About cookinginsens

An American living in Burgundy, France
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33 Responses to Mushroom and Chicken Omelette

  1. cecilia says:

    I am planning a similar simple dinner tonight. When we are alone wee are happy with good plain food. Enjoy your train ride, i like to travel by train, you see the countryside from a new and much more relaxing perspective.. c

  2. Thank you c. I love riding the train! So much better than the plane; having to arrive hours before departure, security, etc. The trains usually leave on time and you just have to get on before they leave 😀

  3. Iwan Tumila says:

    i like this food

  4. Mad Dog says:

    I think you’ll need your stamina for the weekend and lots of room for cheese.
    I hope you all have a wonderful time 😉

  5. I am salivating. Great post!

  6. I love the omlette and the train. I wish train travel was more accessable in the US. Maybe one day we will build the infastructure but not if Washington can’t get it together…

  7. looks delish!

  8. Tessa says:

    Lovely omelet! I like the chicken mushroom ragout that you stuffed it with. Sounds so delicious! Have a great time in Sens!

  9. kate magee says:

    Looks so amazing and delicious! Any tips on how you get your omelette to look like perfection? Even after 20 years of trying, mine always end up looking like scrambled eggs 😉

  10. It’ll be good to be back in France.

  11. Joséphine says:

    Une recette trés gourmande 🙂

  12. Simple and lovely looking. I’m planning a dish of mushrooms tomorrow, so this is stoking my culinary fire. Yum!

  13. agusgiecom says:

    Reblogged this on blog mazgie72.

  14. soulpatterns says:

    Looks yummy! Can I ask what type of Parmesan Cheese did you use? I couldn’t seem to find one that goes with my omelettes so far 🙂 Thanks!

  15. nusrat2010 says:

    Pretty recipe along with a pretty and perfect picture 🙂
    Loved it immensely.

  16. Pingback: Fluffy omelett | HolyTastebuds !

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