Mushroom and Cheese Omelette
My 15 year old asked if I could show him how to make an omelette for breakfast. He has started to take interest in the kitchen, not really by choice but because on the weekends I only make dinner, breakfast and lunch is up to the kids they need to make something themselves.
So his first go at cooking breakfast was just frying an egg, then he ventured into scrambled eggs and next weekend, he has now seen how I do an omelette, so he has to try it. It is quite nice watching him cook, i think everyone needs to know how to cook.
This omelette is super simple, it only takes minutes to make. I made this one with mushrooms, as the night before we made pizza and I had leftover mushrooms, but you can fill it with bacon instead if you like, there is an endless choice of what you can fill it with.
If by chance you don't have an oven you can just make this on the stove top, this is how you do it. Once you have put the eggs in the pan tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula. Tilt the pan again to allow it to fill back up with the runny egg. Repeat a few more times until the egg has just set, you need to stop when the eggs are nearly set, but you have a nice flat surface, otherwise you have scrambled eggs. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.
So here is an easy breakfast, lunch or dinner idea, something that can be made in minutes and tastes great. Give it a try.
So his first go at cooking breakfast was just frying an egg, then he ventured into scrambled eggs and next weekend, he has now seen how I do an omelette, so he has to try it. It is quite nice watching him cook, i think everyone needs to know how to cook.
This omelette is super simple, it only takes minutes to make. I made this one with mushrooms, as the night before we made pizza and I had leftover mushrooms, but you can fill it with bacon instead if you like, there is an endless choice of what you can fill it with.
If by chance you don't have an oven you can just make this on the stove top, this is how you do it. Once you have put the eggs in the pan tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula. Tilt the pan again to allow it to fill back up with the runny egg. Repeat a few more times until the egg has just set, you need to stop when the eggs are nearly set, but you have a nice flat surface, otherwise you have scrambled eggs. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.
So here is an easy breakfast, lunch or dinner idea, something that can be made in minutes and tastes great. Give it a try.
Recipe
Serves 1-2
4 eggs
3 large button mushrooms, sliced
2 shallots, sliced
1/4 cup shredded tasty cheese
Salt and Pepper, to taste
4 eggs
3 large button mushrooms, sliced
2 shallots, sliced
1/4 cup shredded tasty cheese
Salt and Pepper, to taste
Before you start, turn on the grill in your oven, so that it heats up.
Place the eggs in a bowl, add 1 tablespoon water, season with a little pepper and beat lightly with a fork until just combined.
Place the eggs in a bowl, add 1 tablespoon water, season with a little pepper and beat lightly with a fork until just combined.
To a medium sized frying pan, add a teaspoon of oil. Place over a medium heat, add the mushrooms and shallots. Season with a little salt and saute, stirring, for about one minute or until the mushrooms soften. Place mushroom mixture into a bowl until needed.
Allow the pan to cool off the heat for about 30 seconds, then pour in another teaspoon of oil. Place over a low-medium heat, add the eggs and allow them to cook gently, season with a little salt. As the egg looks nearly set, it still needs to be a little soft/wet on top, place the mushroom mixture on one half of the eggs. Sprinkle with the shredded cheese.
Place under a preheated grill for about 30 seconds, just to start the cheese melting and to allow the egg to set on top a little more. Remove from the oven.
Carefully flip the egg half with out the mushrooms, over the mushroom covered half.
Slide the finished omelette onto a serving plate and sprinkle with a few extra slices of shallots. Serve immediately.
Place under a preheated grill for about 30 seconds, just to start the cheese melting and to allow the egg to set on top a little more. Remove from the oven.
Carefully flip the egg half with out the mushrooms, over the mushroom covered half.
Slide the finished omelette onto a serving plate and sprinkle with a few extra slices of shallots. Serve immediately.
Enjoy!
