Mushroom and Cheese Omelet
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Eggs Cheese Breakfast Gluten-Free Recipes Mushrooms
See how simple it is to make an individual omelet with mushrooms and cheese. A fluffy and beautiful omelet for wonderful mornings.
Here's how I organize myself better: I grate the cheese and put it in a container with a lid; I slice the mushrooms and put them in a bag; I wash the parsley bunch and put it in a glass with water in a bright spot. I keep everything, except the parsley, in the refrigerator - it stays fresh for 2-3 days without any problems. In the morning, when I'm sleepy or in a hurry, I have everything ready and it all goes faster and easier.
Ingredients
2 eggs
2 teaspoons water
2 champignon mushrooms
1 tablespoon grated cheese (I used goat cheese from Five Continents)
1 tablespoon oil
a little chopped parsley
salt, ground black pepper
Servings: 1
How to prepare mushroom and cheese omelet
- Clean the mushrooms by removing the stems. Wipe the caps with a damp paper towel. Cut into very thin slices.
- Grate the cheese.
- Beat the eggs well with water, salt and pepper to taste.
- Heat the oil in a small pan (about 16 cm diameter).
- Gradually add the mushroom slices to the pan and fry for about 30 seconds - they cook quickly because they're thin.
- Beat the eggs a few more times and pour them over the mushrooms. Immediately, with a spoon, push the mushrooms toward the center, as they tend to move toward the edges.
- After a few seconds, you'll see the edges of the omelet setting. Start pulling the edges toward the center, allowing the uncooked egg to flow toward the edge. Repeat around the pan until all the uncooked egg is done. At some point, you'll notice that the uncooked egg doesn't flow to the edge on its own, and you'll need to tilt the pan to force it to flow.
- When there's only a little uncooked egg on top, sprinkle the cheese over the omelet. You can now move to the next step, but if you prefer a more well-done and golden omelet, put a lid on the pan and leave it for 30 seconds.
- Transfer the omelet from the pan directly onto a plate. Maneuver the pan so that the omelet folds in half.
- Sprinkle with parsley and serve immediately.
