Mushroom omelet with basmati rice

Rinse the basmati rice under cold water in a colander. Pour 50 cl of water into the saucepan, bring it to a boil, add the rice and a pinch of salt. Turn the heat down, cover and cook 12 min over low heat.

Chop the mushrooms and onion into small pieces on the cutting board. Set aside.

In the nonstick skillet, melt 10 g of butter over medium heat. Add the onion and cook it 2 min without browning. Add the mushrooms, a little salt and cook them 5 min, stirring, until they release their water.

In the bowl, beat the 6 eggs with a pinch of salt and pepper. Add the crème fraîche and chopped parsley and mix well.

Add the rest of the butter (10 g) to the skillet with the mushrooms. Pour in the beaten eggs, spread them out and cook over low heat for 3 min without touching. When the top starts to set, fold the omelet in half with the wooden spoon.

Divide the rice between two plates, set the omelet on top and drizzle with a little of the mushroom cooking juices if you like.