Mushroom Omelette Recipe
Recipe type: Breakfast
- 2 eggs
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- ½ onion
- ½ tsp pepper powder
- 1 tsp mixed herbs
- 1-2 tbsp butter or oil
- 1 tsp salt
- 1-2 tbsp grated or chopped cheese
- Chop the onions. Finely chop the mushrooms, so that it takes less time to cook.
- Break the eggs. Beat the eggs well. Add ½ tsp salt and keep aside.
- In a pan, melt the butter or heat oil. Add in the onions and mushrooms with the remaining ½ tsp salt.
- Saute for 2-3 mins till both the onions and mushrooms get cooked. Add the dry mixed herbs and pepper powder. Mix it with the onions and mushrooms. Saute for a minute.
- Now spread the onion-mushroom mixture evenly on the pan.
- Pour the beaten eggs on this mixture. The eggs will spread and cover the onion-mushrooms mixture. Help to spread the eggs to cover the onion and mushrooms evenly with a spoon or spatula.
- Drizzle more butter or oil on the sides and top.
- Lift the base and check if its browned. When it browned, flip the omelette carefully with a spatula.
- Let the other side cook. Add more butter or oil if need be.
- When this side becomes slightly brown (check by lifting the omelette), then top the omlette with chopped or grated cheese.
- Fold the mushroom omelete sideways and cook for 1-2 minutes more or till the the omelette is browned. Flip sideways if required.
- Remove from the pan and serve the Mushroom Omlette hot with lightly toasted buttered bread.