Showdown mushroom omelette Dine in

Cooking omelettes have traditionally been Stu’s domain as one thing he offers to do for me (in addition to always asking me if I want floss when once a week he heads upstairs at 8.30pm to grab said floss so he can multitask while watching GoT). Unfortunately, I’m not a fan of Stu’s omelettes as they always have absolutely everything he can find in the fridge. Bacon, spinach, mushroom, capsicum, cheese, tomatoes plus a huge number of eggs to bind it all together. It ends up being a massive egg stew (!) on my plate which I have no hope of finishing.

We usually eat breakfast together on Sunday but this morning I forgot and was already eating avocado on toast by the time Stu presented himself downstairs. By way of apology I offered to make scrambled eggs. While I was grabbing the eggs I realised we also had some mushrooms so I announced the change of plans – I was going to make an omelette instead. Stu kindly replied “Are you sure you know how to make it?” Please. Just because I don’t make omelettes doesn’t mean I can’t!

Stu threw down the gauntlet and I delivered – a soft egg cloud on crusty sourdough toast. I added a bit of smoked salt to the omelette at the table and it was a pretty amazing – but the omelette would be equally good with the regular kind. Stu conceded defeat.

Ingredients

  • 8 small mushrooms
  • 4 eggs
  • 100ml cream or milk
  • ~25g butter
  • ~3 tbs finely grated parmesan
  • salt and pepper

Method

  1. Finely slice the mushrooms and cook in a small fry pan with butter over a low to medium heat.
  2. Put the eggs, cream and salt and pepper into a small jug and using electric beaters, beat until super frothy. That’s the secret!
  3. When the mushrooms are cooked, turn the heat to low. Sprinkle the cheese over the top. Pour in your frothy eggs and cover with a lid and cook until the eggs have set.

I was reading the paper while the eggs were cooking so I wasn’t paying attention to the time. I think it took about 5 minutes for the eggs to cook, I just got up every couple of minutes to wiggle the pan.


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Consumer, creator and photographer of food who loves to travel (and scuba dive!)

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