BroccoCress omelet and sautéed mushrooms

(For 4 portions)

• 3 punnets BroccoCress
• 6 medium eggs
• 300gr button or flat mushrooms
• 1 small clove finely chopped garlic
• 20gr butter
• 2 tsp rapeseed oil
• 2 pinches fine sea salt
• 1 pinch white ground pepper

• Using a mixing bowl, whisk together the eggs, 1 punnet of freshly cut BroccoCress, the chopped garlic and one pinch of salt. 
• Melt 10gr of butter in a frying pan with 1 tsp of rapeseed oil. 
• Cook the omelette and reserve until use. 
• Cut the mushrooms into slices or wedges and cook then the rest of the butter, the other spoon of oil and another punnet of freshly cut BroccoCress. 
• To serve, place a portion of omelette at the centre of the plate, add the cooked mushrooms on top and finish with the remaining BroccoCress. 

Recipe: Franck Pontais