Say goodbye to boring omelettes ! Discover Matthias Marc's flavorful recipe for a wild garlic omelette featured in his newly released book, "In Situ," from Editions du Chêne. Explore the poetic and authentic world of Matthias Marc, a Top Chef semi-finalist from Jura, as he shares the secrets behind his culinary creations, including the renowned "Candle of White Chocolate Trout Rillettes with a Hint of Chili," which catapulted him to fame on M6. Elevate your cooking with this exquisite wild garlic omelette recipe !
The ingredients to shop
For 4 people :
- 6 eggs
- 100g wild garlic
- 200g smoked farmhouse bacon
- 200g brown button mushrooms
- Olive oil
- Salt
- Pepper
The recipe
Crack the eggs and whisk them with a fork. Season with salt and pepper. Cut the smoked bacon into lardons and brown them in a hot, dry skillet. In the same skillet, sauté the sliced mushrooms (optionally adding a drizzle of olive oil). Chop the wild garlic and mix it into the beaten eggs.
Heat a skillet over medium heat, pour in the eggs, and stir continuously until they begin to set. At this point, stop stirring and let it cook undisturbed for 1 minute. If you have the technique, tap the handle of the skillet to roll the omelette. Otherwise, use a wooden spatula; it will be just as good ! Transfer to a cutting board, slice into pieces, and enjoy immediately.
Also, discover honey, zaatar, and rose madeleines for a snack and Yves Camdeborde's veal carpaccio.
