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Mushroom Omelette

AuthorARY ZAUQ

Mushroom-omelette
Yields1 Serving
 2 large eggs, preferably free-range or organic
 sea salt and freshly ground black pepper
 2-3 nice field-type mushrooms
 a small knob of butter
 olive oil
 optional: a small handful of grated Cheddar cheese
1

Crack the eggs into a mixing bowl Add a pinch of salt and pepper Beat well with a fork

2

Quarter or roughly chop the mushrooms and add to a small frying pan on a high heat with a small knob of butter, a drizzle of olive oil and a pinch of salt and pepper Fry and toss around until golden, then turn the heat down to medium Add your eggs and move the pan around to spread them out evenly

3

When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the Cheddar, if using Ease around the edge of the omelette with a spatula, then fold it in half When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate

Ingredients

 2 large eggs, preferably free-range or organic
 sea salt and freshly ground black pepper
 2-3 nice field-type mushrooms
 a small knob of butter
 olive oil
 optional: a small handful of grated Cheddar cheese

Directions

1

Crack the eggs into a mixing bowl Add a pinch of salt and pepper Beat well with a fork

2

Quarter or roughly chop the mushrooms and add to a small frying pan on a high heat with a small knob of butter, a drizzle of olive oil and a pinch of salt and pepper Fry and toss around until golden, then turn the heat down to medium Add your eggs and move the pan around to spread them out evenly

3

When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the Cheddar, if using Ease around the edge of the omelette with a spatula, then fold it in half When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate

Mushroom Omelette