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Delicious Mushroom Omelette

Delicious Mushroom Omelette
I love making this veggie omelette on lazy mornings when I need something light yet satisfying. The sautéed mushrooms add an earthy flavor that pairs beautifully with the freshness of parsley and cherry tomatoes. It's a humble dish but one that's full of flavor and texture. I often serve it with a crusty bread or toast for a filling brunch. The best part is it's incredibly easy to whip up and can be made in no time, making it perfect for busy days when you still want to eat something delicious and homemade.
Ingredients
  • 4 large eggs
  • 1 cup (250ml) milk
  • 1 cup (115g) sliced mushrooms
  • 2 tablespoons (30g) butter, for greasing the pan
  • 1 tablespoon (15g) all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 125g (4.4oz) cherry tomatoes, for serving
  • 50g (1.8oz) fresh parsley, for serving
Instructions

1. In a medium bowl whisk together 2 large eggs 60g all-purpose flour 1/4 teaspoon salt and a pinch of black pepper then set the mixture aside.

2. Heat 15g or 1 tablespoon of unsalted butter in a large skillet over medium heat at 180C or 350F. Add 120g sliced mushrooms and sauté until they release their moisture and start browning this should take about 5 minutes.

3. Pour the egg mixture over the mushrooms in the skillet and let it cook for about 2-3 minutes or until the edges start to set.

4. Use a spatula to gently lift and fold the edges of the omelette towards the center allowing the uncooked egg to flow to the edges.

5. Once the eggs are almost set use the spatula to fold the omelette in half. Cook for another 30 seconds.

6. Slide the omelette onto a plate and garnish with fresh parsley and cherry tomatoes then serve immediately.

Tools
  • Non-stick skillet
  • medium bowl
  • whisk
  • spatula
  • plate

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