Oka and Mushroom Omelette
Ingredients
- 60 ml (4 tbsp.) butter
- 125 ml (1/2 cup) mushrooms, sliced
- 2 leeks, thinly sliced
- 30 ml (2 tbsp.) parsley
- 30 ml (2 tbsp.) fresh cilantro
- Salt and pepper
- 6 eggs
- 60 ml (4 tbsp.) milk
- 125 ml (1/2 cup) of Oka, grated
Preparation
In a pan, melt butter and cook mushrooms and leeks. Add parsley and cilantro. Add salt and pepper.
In a bowl, mix eggs and milk. Salt and pepper. Add egg mixture to the frying pan with mushrooms and leeks. Cook omelette until the bottom is firm while the top remains loose. Add grated cheese. Finish cooking in the oven at 350ºF (175ºC) for about 10 minutes.
Portions 4
Preparation time
15 minutes
Cooking time
25 minutes
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.
© Société des alcools du Québec, Montréal, 2007, 2012