Omelette regina

The Omelette regina is a refined and flavorful preparation, and it’s a variant of the classic omelette, typically enriched with béchamel sauce, mushrooms, and pieces of chicken or cooked ham. Here is the recipe:

Ingredients

• 4 eggs
• 200 g of champignon mushrooms
• 100 g of cooked chicken cut into cubes or cooked ham
• 50 g of butter
• 2 tablespoons of flour
• 200 ml of milk
• Salt and pepper to taste
• Nutmeg to taste
• Extra virgin olive oil or butter for cooking
• Chopped parsley for garnish (optional)

Preparation

1. Begin by preparing the béchamel: melt 30 g of butter in a small saucepan, add the two tablespoons of flour and mix well. Cook for a couple of minutes, then gradually add the milk to avoid lumps. Stir continuously until the sauce thickens and becomes creamy. Season with salt, pepper, and nutmeg to your liking.

2. Clean the champignon mushrooms and slice them. In a pan, melt some butter or oil and add the mushrooms. Sauté them over high heat until they are golden, then add the diced chicken or cooked ham, and cook for a few minutes together. Check for salt and pepper.

3. In a bowl, beat the eggs with a pinch of salt and pepper.

4. In a non-stick pan, melt some butter or pour a drizzle of oil and once hot pour the beaten eggs, moving the pan to distribute them evenly. Cook over medium-low heat for a few minutes until the omelette is almost set but still slightly moist on top.

5. Spread the mushrooms and chicken over half of the omelette, then pour some béchamel sauce over it. With the help of a spatula, fold the omelette over itself and let it brown for a few minutes.

6. Serve the Omelette regina hot, garnished with chopped parsley if you wish.

Curiosity

The Omelette regina probably gets its name from being a dish “fit for a queen,” given its rich ingredients and refined taste. Furthermore, the béchamel adds a French touch to this dish, implying a courtly cuisine.