Loading...

In a large skillet, heat olive oil over medium heat. Add morel mushrooms and sauté for 3-4 minutes until tender.
Add arugula to the skillet with the mushrooms and cook for an additional 1-2 minutes until wilted. Remove from heat and set aside.
In a mixing bowl, combine eggs, creme fraiche, salt, and black pepper. Whisk until smooth.
Melt butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently, until eggs begin to set.
Add the sautéed morel mushrooms and arugula to one half of the omelette. Sprinkle Parmesan cheese over the top.
Carefully fold the omelette in half and cook for another minute until the cheese is melted. Serve immediately.

In a large skillet, heat olive oil over medium heat. Add morel mushrooms and sauté for 3-4 minutes until tender.
Add arugula to the skillet with the mushrooms and cook for an additional 1-2 minutes until wilted. Remove from heat and set aside.
In a mixing bowl, combine eggs, creme fraiche, salt, and black pepper. Whisk until smooth.
Melt butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently, until eggs begin to set.
Add the sautéed morel mushrooms and arugula to one half of the omelette. Sprinkle Parmesan cheese over the top.
Carefully fold the omelette in half and cook for another minute until the cheese is melted. Serve immediately.