Mushroom Omelet
"Recipe source: Amber & Rye cookbook. Original recipe calls for chanterelle mushrooms, but other seasonal mushrooms will also work well in this omelet."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (474.1 g)
- Calories 732.3
- Total Fat - 53.2 g
- Saturated Fat - 23 g
- Cholesterol - 1409.2 mg
- Sodium - 800.4 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 0.7 g
- Sugars - 3 g
- Protein - 54.4 g
- Calcium - 456.2 mg
- Iron - 6.6 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Wash the mushrooms ; drain and pat dry with paper towels. Halve or quarter mushrooms.
Step 2
In a bowl add the eggs along with a bit of cream and salt and pepper; beat with a fork.
Step 3
In a frying pan or skillet over medium heat melt 1 tablespoon of butter and then add the mushrooms, cook stirring for 5-10 minutes . Season with salt and pepper along with the garlic and 1 1/2 tablespoons cream; stir and cook for a minute or so and then set aside.
Step 4
In a frying pan over medium heat, melt 1/2 tablespoon butter and then pour in half of the egg/omelet mixture. using a spatula, bring the set edges into the center and let the runny eggs flow into the gaps a few times and then just leave it to cook for about a minute or so.
Step 5
When omelet is almost done, but still a bit wet in the middle, scatter about half of the grated cheese, green cheese (if using) and the mushrooms. Using a spatula to help fold the omelet in half, ease it out of the pan and onto a plate.
Step 6
Repeat for second omelet using the rest of the cheese and mushrooms.
Tips
No special items needed.
0 Reviews
You'll Also Love
