Recipe: Yummy Mushroom omelette

Mushroom omelette. In a small bowl, beat the eggs, milk salt and pepper. They are quick and easy to make. Mushrooms are a great omelette filling, and can be easily upgraded with other things, such as cheese or onion.

Add mushrooms, salt, pepper, garlic powder and chives. Saute until heated through and mushrooms have reduced slightly. Heat a little of the butter in a pan and add the washed and sliced button mushrooms. You can have Mushroom omelette using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mushroom omelette

1. Prepare 4 of large eggs.
2. It's 1 tbsp of single cream.
3. Prepare 4 of large white mushrooms, very thinly sliced.
4. You need 1 tbsp of bacon grease.
5. You need 1/2 tsp of fresh thyme leaves.

Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it. Spread evenly around the pan and sprinkle the mushrooms on top. Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned.

Mushroom omelette instructions

1. In a bowl, beat the eggs and cream with a pinch of salt and a couple of grinds of black pepper. Mix just until uniform..
2. Put a small nonstick or well-seasoned carbon steel pan on low heat. Add the mushrooms and bacon grease. If you don't have reserved bacon grease, just use butter. Fry for about 5 minutes until the mushrooms are soft and browned. Add the thyme leaves (save a pinch for garnish) and fry 1 more minute, then remove the mushrooms to a plate..
3. Wipe the pan clean and put it back on low heat. Add 1 heap tbsp unsalted butter. Once melted, add the eggs. Let cook, stirring constantly, until the eggs start to set. Turn off the heat and shake the pan to spread the eggs in an even layer across the bottom..
4. Spread the mushrooms in a line across the bottom edge of the eggs. Tilt the pan towards you and use your spatula to gently fold the top edge over the bottom. Hold it like that for about 30 seconds, then roll the omelette off the pan onto a plate. Garnish with the remaining thyme leaves..

For the mushroom omelet with chives Trim off the ends of the mushrooms, and cut into thick slices. A hearty but healthy breakfast or brunch omelet, filled with cheese, mushrooms, spinach, and peppers. Serve with a slice of whole grain toast and fruit. This Mushroom Omelette is a filling and protein packed meal, whether you have it for dinner or breakfast. Make garlicky herby mushrooms, fill it with any cheese you like and serve it with either a light salad or some potato hash for a hearty breakfast.