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

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