Omelette Jardin Recipe

Prepare Ingredients

Gather all your ingredients for the omelette: cage free eggs, sliced mushrooms, diced tomato, chopped spinach, shredded Gruyere cheese, and fines herbs.

Whisk Eggs

In a bowl, crack the 4 cage free eggs. Add salt and black pepper to taste. Whisk until well combined and slightly frothy.

Cook Vegetables

In a non-stick skillet, heat a small amount of olive oil over medium heat. Add the sliced mushrooms and cook until softened, about 3-4 minutes. Add the diced tomato and chopped spinach, cooking until the spinach wilts.

Combine Ingredients

Pour the whisked eggs over the cooked vegetables in the skillet. Gently stir to combine, then let cook undisturbed until the edges start to set, about 2-3 minutes.

Add Cheese and Herbs

Sprinkle the shredded Gruyere cheese and fines herbs over the omelette. Cover the skillet with a lid and let cook for another 2-3 minutes until the cheese melts and the eggs are fully cooked.

Serve Omelette

Carefully slide the omelette onto a plate, folding it in half if desired.

Prepare Potatoes

Take the boiled and cooled potatoes and cut them into halves or quarters, depending on size.

Smash and Cook

In the same skillet used for the omelette, heat olive oil over medium-high heat. Place the potato pieces in the skillet and smash them gently with a spatula. Season with salt and black pepper.

Fry Until Crisp

Cook the smashed potatoes for about 5-7 minutes on each side, until golden brown and crispy. Remove from heat and set aside.

Toast Bread

In a toaster or on a skillet, toast the slices of bread until golden brown.

Spread Butter and Preserves

Spread whipped butter on the warm toast and top with house-made preserves.