Mushroom Omelette


Eggs.Quick.Easy.Filling. What water is to thirst, eggs are to hunger. They are quick to cook and depending on the fats that go into the preparation they can be healthier and good for you. Veggie omelette , Spanish omelettes are my favorite. I had a good dose of Omelette at the Egg Factory Bangalore. Loved how the restaurant is about eggs in every form. This is a simple omelette but you could make it more richer with cheese etc. This is how you do it

 

 

Recipe :

Serves : 1

Olive oil : 2tsp

Onion : 1 small, chopped

Mushroom : 3 Large

Tomato : 1 small, chopped

Coriander leaves or Parsley : few

Eggs : 2

Salt to taste

Pepper : 1/2 spoon powder

 

Method

Heat up a pan add 2 tsp olive oil. Add the onion.

Turn down the heat to low. Saute the onion add the sliced mushroom. Add a pinch of salt, cover and cook the mushroom

After 2-3 minutes the mushroom will look wilted and will turn soft. If you think you pan is very hot to burn the mushroom add a tsp water.

Beat the eggs well. To this add the tomatoes as well as the parsley or coriander. Beat well with a tsp water

Now, add the beaten egg. Make sure the egg covers the pan and give it a stir before it sets that will ensure the eggs cook evenly.Cover and cook for about 2 mins. 

Sprinkle pepper powder. At this stage if you are using cheese add it and fold the omelette. Cover again for 45 secs. Flip sides and cook the other side. 

The egg will not be runny and well cooked both sides.

Transfer. Serve.

 

 

 

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