No use pretending any more - although the sun shines brightly autumn has arrived. It is distinctly chilly outside and visitors to Vaison's market this morning were bundled up in their winter coats. But there are rewards: Porcini season has started - just look how beautifully one of the vendors presented his ceps.
He even cut them apart to show me their premium quality - no blemishes, no worms, nothing but mushroom goodness that doesn't need much to be turned into a very simple but très gourmet cep omelette.
Mise en place: eggs, ceps, a small handfull of bacon bits, 1 finely minced clove of garlic, one half of a finely chopped mild onion, pepper and salt.
Sauté all ingredients in butter - I added a few leftover potatoes -
until nicely browned
add the lightly beaten eggs, let cook on low then decorate with a few chopped chives.