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.
- 8 small mushrooms
- 4 eggs
- 100ml cream or milk
- ~25g butter
- ~3 tbs finely grated parmesan
- salt and pepper
- Finely slice the mushrooms and cook in a small fry pan with butter over a low to medium heat.
- Put the eggs, cream and salt and pepper into a small jug and using electric beaters, beat until super frothy. That’s the secret!
- 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.