Mushroom Omelet
Mushroom Omelet
A french style omelet is delicately wrapped around a mushroom filling. This recipe teaches you how to make the perfect omelet.
- cutting board
- french knife
- grater
- stove
- omelet pan
- whisk
- bowl
- serving plate
- silicon spatula
- 2 tsp butter (unsalted)
- 4 shitake mushroom (sliced)
- 4 white button mushrooms (sliced)
- .5 red bell pepper (sliced)
- 4 eggs (organic)
- 1 tablespoon cheddar cheese (grated)
- 1 tablespoon chives (sliced)
- 1 tablespoon parsley (fresh chopped)
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Prepare all the ingredients. Slice the mushrooms and red peppers. Whisk the eggs in a bowl with a whisk. Chop the herbs. Grate the cheese.
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Heat half the butter in a pan and saute the mushrooms and peppers for 3 minutes or until they are soft. Set aside.
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Add the rest of the butter to the same pan and let it melt.
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Add the eggs all at once to the pan over medium heat. Stir the eggs constantly until they are almost set using a silicon spatula. Allow the omelet to cook briefly, sliding the eggs to the far side of the pan.
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Add the mushroom mixture and the cheese to the center of the omelet. Fold it over and invert onto a plate
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Top the omelet with fresh herbs. Serve hot.
You can also substitute olive oil for butter to reduce the amount of saturated fat. This omelet is delicious when served with fresh fruit.