A Must Try Mushroom Omlette
The omelette is one of the most fundamental dishes in any cook's arsenal and is one of the easiest and most inexpensive meals, and it works beautifully for breakfast, lunch, or dinner.
This recipe will teach you how to get it right every time!
1 tbsp / 15g butter
2 tbsp cream (or 1 ½ tbsp milk)
Salt and pepper
1/3 cup grated cheese
1 tbsp / 15g butter or olive oil
150 g / 5 oz mushrooms
1 small garlic clove
Pinch of fresh thyme leaves and finely chopped parsley
Melt butter in a medium or small non-stick skillet over high heat. Add mushrooms and cook until starting to go golden on the edges – about 1 ½ minute. Add garlic, salt, and pepper, and cook until golden – about 1 ½ minute. Remove from skillet.
Whisk eggs, cream, salt, and pepper.
Cool skillet and lower heat to medium.
Add butter, then when it foams, add the egg.
Immediately give it a few stirs (as though you’re making scrambled eggs) then when the base just starts to set, spread it all out to cover the base (see video).
Wait 20 - 30 seconds, then use a rubber spatula to lift up the edge, and tilt the pan to make the egg run off the surface under the omelette. Repeat 2 or 3 times around the edges of the omelette.
Sprinkle half the omelette with some of the cheese, top with mushrooms, sprinkle with thyme and parsley, and top with the remaining cheese.
Cover with lid and cook for 30 seconds or until the underside is lightly golden and the top is just set – cheese won’t melt.
Fold omelette in half to cover mushrooms, and transfer to serving plate immediately, the residual heat will melt the cheese.