Ingredients:

1 1/2 pounds mushrooms sliced
2 tablespoons salted butter plus 1 tablespoon
12 fresh eggs (2 per person)
2 tablespoons creme fraiche
Handful chives finely chopped plus extra for garnish
1/2 tablespoon crushed white peppercorns*
Salt

Directions:

Cut the mushrooms into thick slices and on high heat saute in 2 tablespoons of butter in a non-stick frying pan on low heat

In a medium bowl whisk the eggs by hand for 10 or 15 minutes until a frothy mousse forms on top Add creme fraiche and chives Season the eggs with sea salt and white peppercorns

In a separate large non-stick frying pan melt 1 tablespoon of butter on a low heat taking care not to burn it Pour in the eggs and cook for about 2 minutes

The slower you cook it the better the omelette

When the omelette is cooked around the edges but still runny in the middle add mushrooms

Cook until the eggs are firm or to taste

Using a spatula ease the omelette onto a plate and flip it in half Slice into six portions

Garnish with finely chopped chives and serve with a green salad