- 10g (2 teaspoons) butter
- 2 mushroom fiats, sliced
- 1 small garlic clove, crushed
- 2 eggs
- 1 tablespoon water
- Salt & ground black pepper, to taste
- 2 green shallots, chopped
- 2 teaspoons coarsely chopped fresh parsley
Heat half the butter in a medium frying pan over medium heat. When foaming, add the mushrooms and garlic and cook, stirring with a wooden spoon, for 4 minutes or until the mushrooms are soft and beginning to brown. Remove from the pan and set aside.
Lightly whisk together the eggs, water and a pinch of salt and pepper in a bowl.
Add the remaining butter to the frying pan and heat over medium heat. When foaming, add the green shallots and cook, stirring, for 30 seconds. Spread the green shallots over the base of the frying pan.
Add the egg mixture to the pan and swirl to coat the bottom of the pan and cover the green shallots. Sprinkle with the parsley. Cover with a lid or a piece of foil and cook over medium heat for 2 minutes or until just set. Shake the pan to ensure the omelette has not stuck to the base.
Spoon the mushrooms over one half of the omelette and gently shake the omelette onto a serving plate, flipping the other half over to cover the mushrooms. Serve immediately with bread and a crisp green salad, if desired.
Tips: Sprinkle 2 tbs grated cheddar over half the omelette before filling with the mushrooms. Add a slice of salami or a rasher of bacon, trimmed and chopped, to the pan in the last 2 minutes of cooking the mushrooms. Add 1/4 cup sliced roasted red capsicum to the mushrooms.
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