Working from home can be hectic. Having a quick and easy breakfast recipe to go is a fantastic way to get your day going. This Mushroom Omelette recipe is easy and brings with it a ton of flavor. Please try it out and let me know what you think.
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Recipe for you:
Ingredients:
Small piece of onion
1 shishito pepper
Mushrooms (get any you like from your local farmer’s market)
Salt
Pepper
Smoked paprika (optional)
1 tablespoon of milk
6 medium sized eggs (egg whites only for this recipe)
Olive oil
Process:
Step 1: Slice your mushrooms into think slices, chop the onions finely and cut the pepper into small chunks. Break your eggs, and separate out the whites from the yolks.
Step 2: On a low to medium flame pan, add 1 and a 1/2 tablespoon of olive oil. Start with the onions, sweat it out till they are translucent and then add the mushrooms. The mushrooms have a fair amount of water in them. So, let the water evaporate and the mushrooms shrink, and then add the shishito peppers. Season with salt for now.
Step 3: Cook till you start seeing browning of the onions and the mushrooms, whisk the eggs by adding the milk to it till you start seeing bubbles. Add the eggs to the pan, stir it around and make sure the egg isn’t sticking to the base of the pan. If it is, reduce the heat accordingly.
Step 4: Once all the liquid in the pan has solidified, lift the pan up and tilt it towards you. Start scraping from the top of the pan till the omelette folds right in the middle. At this point the inside of the omelette will still be soft. Cook it to your desired level of consistency.
Step 5: Take the omelette out onto a plate and crush some pepper on top. Serve it with your choice of garnish.
Please put your comments in and let me know how you liked the recipe.
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