Omelet with button mushrooms, cilantro, hazelnuts, and ginger

1. Wipe the mushrooms with a damp cloth and scrape the stems, but do not immerse the mushrooms in water. Cut them into thin slices.
2. Heat a teaspoon of rapeseed oil and a pat of butter in a non-stick stainless steel frying pan. Fry the mushrooms for 1 to 2 minutes, then season with salt, pepper, and a dash of chili powder.
3. Mix in the ginger, hazelnuts, and cilantro. Set the mixture aside in a large bowl.
4. Wipe then reheat the pan. In another bowl, break the eggs, add the milk, and gently season with salt and pepper. Beat with a fork.
5. Add a teaspoon of oil and a pat of butter to the heated pan. When the butter starts to crackle, pour in the eggs and stir vigorously with a wooden spoon. A flat, even omelet should form on the bottom of the pan (it should remain slightly runny, not cooked).
6. Remove the pan from the heat.
7. Place some of the pan-fried mushrooms (keep the others for decoration) in the middle of the omelet, fold the ends of the omelet towards the middle, and jerk the pan to slide the omelet onto a plate. Decorate with the remaining mushrooms.

This reciped is signed by Chef Yves Camdeborde.

Chef's tips:

You can replace the button mushrooms with another variety (chanterelle, morel, etc.).
The milk is important as it makes the omelet moist.
Feel free to serve your omelet with a salad topped with vinegar, oil, and some shaved Parmesan cheese.