Mushroom omelette. In a small bowl, beat the eggs, milk salt and pepper. Heat a little of the butter in a pan and add the washed and sliced button mushrooms. Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
Add mushrooms, salt, pepper, garlic powder and chives. Saute until heated through and mushrooms have reduced slightly. They are quick and easy to make. You can cook Mushroom omelette using 5 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Mushroom omelette
- You need of large eggs.
- You need of single cream.
- Prepare of large white mushrooms, very thinly sliced.
- You need of bacon grease.
- You need of fresh thyme leaves.
Mushrooms are a great omelette filling, and can be easily upgraded with other things, such as cheese or onion. If you don't like eggs for breakfast, you can always have your omelette for lunch or dinner. 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
- 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..
- 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..
- 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..
- 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..
This mushroom omelette is light and fluffy, with pops of mushrooms in between. It's perfect for those individuals who feel that cereal just won't cut it, or for those who are following a high-protein diet. This Mushroom Omelette is not only high in protein, it's also low in carbohydrates. For the mushroom omelet with chives Trim off the ends of the mushrooms, and cut into thick slices. This Mushroom Omelette is a filling and protein packed meal, whether you have it for dinner or breakfast.