mushroom omelette


This may seem very basic but I guarantee you if you follow this method it is sure to be a winner. This can feed one hungry person.. however can be shared into two portions if neccesary, just add some wilted spinach, roasted tomato or some sneaky maple bacon 😀 mmmm *wipes drool away from keyboard*.

– 2-3 eggs
– 4-5 decent sized mushrooms
– small handful of tasty cheese
– salt and pepper
– 1 teaspoon of crushed garlic (totally optional – but for me mushroom + garlic = bliss ;))
– 1 teaspoon of butter
– 1 teaspoon of oil

1. In a bowl whisk your eggs. Add a small cracking of pepper if you want, but DO NOT add salt. Whilst cooking the salt will dry your eggs out and will possibly break while you are trying to fold your omlette.
2. Cut your mushrooms into quarters. Place a medium sized non-stick frying pan on a medium heat. Add your teaspoon of oil and teaspoon of butter, the oil will prevent the butter from burning.
3. When it starts siizzling chuck in your mushies. DO NOT continually stir, flip or stab them. You want them to caramalize on the edges, if you keep turning them or stiring them they leech out all their juices and stew instead of fry and you lose all their shroomy goodness.Throw in your garlic. Give your pan a couple of shakes every now and then and when you think they are cooked remove them from the pan.
4. Keeping the pan at that medium moderate heat, pour in eggs. Swirl them round the pan until they cover the base in a nice circle shape. Wait a few moments so that the eggs start to cook through a litte. One one side of the circle, place your cheese, a good cracking of salt and pepper and then your mushies. Fold over the other side gently and continue to cook for a further 3-4minutes.
5. Remove from the pan by sliding your omelette off onto a plate and devour immediately.

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