The tiny principality of Andorra is famous for its skiing and its delicious wild mushrooms. Guillaume creates his version of the national speciality – Truite de carreroles, otherwise known as a mushroom omelette.






Skill level

Average: 3.8 (25 votes)


  • 3 eggs
  • 1 tsp filtered water
  • 1 tbsp chives, finely chopped
  • 1 tbsp unsalted butter
  • freshly ground white pepper
  • ½ cup mixed mushrooms, washed, brushed of any dirt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. In a bowl, whisk eggs with 1 tsp of filtered water, salt, pepper.
  2. Melt butter in a non-stick pan and gently pan fry mushrooms for 2 mins. Add the egg mixture and stir with a spatula to scramble the mixture over medium heat. When omelette is nearly cooked (it should be a touch wet in the middle), gently roll the omelette with the spatula. Serve on a warm plate , topped with chives and eat immediately.


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