cheese-and-mushroom-omelette2

Cheese and Mushroom Omelette

I love eggs!  Scrambled, fried or boiled and no matter what, without fail, eggs can always be found in our fridge.  It’s an ingredient that I will always have for those “just in case” moments or for those days when you don’t really want to spend too much time in the kitchen preparing and cooking up a meal.  Yes, those lazy days.  Like on the weekends.

Omelettes are so versatile and as basic and simple as they are you can make them however you like.  You can use and add your favourite ingredients and you can’t go wrong.  The ingredients I use were readily available in our kitchen but, as I said you can use whatever you like, but if you like cheese, tomatoes and mushrooms, give this recipe a go and enjoy for brunch.

Crack!  How do you like your eggs?

Cheese and Mushroom Omelette (for 2, double the recipe for 4 people).

8 eggs (4 per person)
250g button mushrooms (sliced thinly)
1/2 cup of shredded cheese
a sprinkle of chopped chives
pinch of salt (optional) and pepper
oil for frying

1. Heat up a medium or pancake size frying pan to about low to medium heat (if you have a gas stove, low heat will do).  Add about 1 Tbsp of oil into the pan (you can add butter too if you like).
2. Crack 4 eggs into a bowl and begin to whisk .  Add half of the chives and add a pinch of salt (optional) and pepper.  Whisk ingredients together until combined.
3. Pour egg mixture into the hot pan and swirl it around the pan to ensure omelette is flat and even.
4. When the sides start to cook through and the middle is still runny (or if you prefer, cook it a wee bit longer), add half of the sliced mushrooms and half of the cheese on one side of the omelette.
5. Cook the omelette for another 10-20 seconds or so making sure to check that it’s not burnt on the bottom, and then carefully, with your spatula, lift the other side of the omelette and fold it to cover the mushrooms and cheese.  Slide the omelette onto a nice, clean plate.
6. Repeat above steps for the remaining 4 eggs and the rest of the ingredients.

Serve warm with a fresh green salad or in this instance, with some caramelised vine ripened cherry tomatoes.

Sweet, juicy caramelised cherry tomatoes.  Yum! Use as much or as little tomatoes you like and simply slice them in half or just the tops off. Sprinkle with salt and pepper and heat up a pan with a little bit of olive oil.  Place the tomatoes on the hot pan sliced side down for about 2 minutes and then stir fry for a few seconds.  Voila! Caramelised cherry tomatoes.

I have to be honest, this is actually a very big serving for one person, but hey, I have a big appetite ;) and when you have it for brunch, you don’t feel so guilty for having a big meal.  As a snack, I would divide the recipe in half, so maybe just use 2 eggs per person.

MJ

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