How to Prepare Ultimate Mushroom omelette

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mushroom omelette. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mushroom omelette is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Mushroom omelette is something that I’ve loved my entire life. They are nice and they look wonderful.

In a small bowl, beat the eggs, milk salt and pepper. Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned. On med-high heat combine butter and olive oil in frying pan and allow butter to melt.

To begin with this recipe, we have to prepare a few ingredients. You can cook mushroom omelette using 5 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom omelette:

1. Get 4 large eggs
2. Prepare 1 tbsp single cream
3. Prepare 4 large white mushrooms, very thinly sliced
4. Get 1 tbsp bacon grease
5. Take 1/2 tsp fresh thyme leaves

If you don't like eggs for breakfast, you can always have your omelette for lunch or dinner. Heat a little of the butter in a pan and add the washed and sliced button mushrooms. Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it. Spread evenly around the pan and sprinkle the mushrooms on top.

Instructions to make Mushroom omelette:

1. In a bowl, beat the eggs and cream with a pinch of salt and a couple of grinds of black pepper. Mix just until uniform.
2. Put a small nonstick or well-seasoned carbon steel pan on low heat. Add the mushrooms and bacon grease. If you don't have reserved bacon grease, just use butter. Fry for about 5 minutes until the mushrooms are soft and browned. Add the thyme leaves (save a pinch for garnish) and fry 1 more minute, then remove the mushrooms to a plate.
3. Wipe the pan clean and put it back on low heat. Add 1 heap tbsp unsalted butter. Once melted, add the eggs. Let cook, stirring constantly, until the eggs start to set. Turn off the heat and shake the pan to spread the eggs in an even layer across the bottom.
4. Spread the mushrooms in a line across the bottom edge of the eggs. Tilt the pan towards you and use your spatula to gently fold the top edge over the bottom. Hold it like that for about 30 seconds, then roll the omelette off the pan onto a plate. Garnish with the remaining thyme leaves.

Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it. Spread evenly around the pan and sprinkle the mushrooms on top. For the mushroom omelet with chives Trim off the ends of the mushrooms, and cut into thick slices. This Mushroom Omelette is high in protein (thanks to the eggs and cheese), and low in carbs. The mushrooms add a lot if vitamins (like vitamin D), minerals, and antioxidants.

So that is going to wrap it up with this exceptional food mushroom omelette recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!