Mushroom omelet with split pea mash

Rinse the 100 g of split peas, put them in the saucepan and cover them with cold water (about 3 times their volume). Bring to a boil, then turn it down to low with the lid ajar and let them simmer 40 min.

Wipe the 200 g of mushrooms with a damp paper towel or cloth, then slice them. Peel and finely mince the garlic clove.

When the peas are tender, drain them, saving a little cooking water. Put them back in the saucepan and mash them with a fork with the 5 cl of cream, salt and pepper, adding a splash of cooking water if it's too thick.

Cover the saucepan with the lid and keep it off the heat while you make the omelet.

Melt 5 g of butter in the skillet over medium-high heat. Add the mushrooms and brown them 6 to 8 min, then add the garlic for the last 30 seconds, with salt and pepper.

Crack the 4 eggs into the mixing bowl, add salt and pepper, then beat them with a fork until smooth.

Add the remaining 5 g of butter to the skillet with the mushrooms, over medium heat. Pour in the eggs and let them set 2 to 3 min, pulling the edges toward the center with the spatula, until fully set.

Fold the omelet in half and cut it into two portions. Plate it with the piping hot split pea mash.