Omelette Ardéchoise

Omelette with Cèpes and Croûtons

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

In Haute Ardèche butter alone moistens the omelette pan whereas further south where the influence of the Midi is felt, olive oil and a little garlic enrich the flavours of this omelette, which contains the subtle, smoky-tasting cèpe contrasted with cubes of crisp croûtons.


  • French bread, sliced
  • 30 g(1 oz) butter
  • a little olive oil
  • 1 clove of garlic, chopped
  • 4 eggs
  • salt, milled pepper
  • a handful of fresh cèpes or the dried equivalent, soaked in warm water for a few minutes


Toast the bread until golden brown and cut into dice.

Melt some butter in an omelette pan and add some oil and garlic, if you wish. Toss the croûtons in the butter and fry, turning them over until they are crisp and they have absorbed the butter. Transfer the croûtons to a hot plate and keep hot. Wipe the pan with kitchen paper.

Lightly beat the eggs and season with salt and pepper. Cut the cèpes into pieces and, if desired, sauté briefly in a knob of butter. Add to the croûtons.

Heat a little more butter in the pan and when it ceases to bubble pour in the egg mixture. When the omelette is half set but still runny (baveuse) on top, scatter the cèpes and the croûtons into the pan. Cook a little more, fold over the omelette and slide on to a hot plate. Rub a little butter over the top and serve.