I absolutely love mushrooms and enjoy adding them to any dish I cook up. It only makes sense I made an omelette that's packed with these flavourful goodies!! I revisited my old recipe and cooked this up at 6:30 in the morning... I guess a messy kitchen equals true happiness no matter the time of day!
What you need:
2 Eggs 2 Tbsp milk 2 pinches garlic powder Cracked black pepper 1 Tbsp & 1 tsp butter 1/2 Cup sliced mushrooms 1 Scallion, chopped Salt and pepper for taste 1/4 Cup spinach, stems removed, thinly sliced (optional) 1/4-1/2 Cup shredded cheddar cheese Parsley flakes |
Instructions:
In a bowl, whisk eggs and milk until light and fluffy. Mix in garlic powder and black pepper Melt 1 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and scallions and sauté until mushrooms are golden brown. Season with salt and pepper while sautéing. Set aside. (If adding spinach, add just before other vegetables are done and cook until slightly wilted) In a small skillet, melt remaining butter over medium heat. Add eggs to skillet and while cooking, move cooked egg with a spatula towards the center, so uncooked egg can take its place and continue to cook. When almost fully cooked, add half of cheese mixture to one side of omelette, then top with vegetables and remaining cheese. Fold omelette over, sprinkle with parsley and cook another minute. Serve up omelette. *Note - place lid on skillet while cooking omelette for quicker cooking and even heating. |