Ingredients
- Creamy Mushroom & Onion Omelette
- * Olive oil or butter
- 1 * 1 clove garlic, minced
- 1 * 1 large white onion or 2 medium ones
- 200 * 200 grams Swiss brown mushrooms
- 1/4 * 1/4 cup cream
- * Sea salt and freshly cracked black pepper
- 4 * 4 eggs
Preparation
Step 1
- Heat a glug of olive oil or a pat of butter in a non-stick pan (olive oil if you want to be healthier, butter if you want it to be richer – you can also use a combination).
- Add garlic and onions and sauté until the onions are soft and slightly caramelized.
- Add the mushrooms and sauté until cooked. Add the cream, stirring continuously (don’t let that cream burn!). The cream should reduce slightly and get into all the nooks and crannies, picking up mushroom flavour and taking on its nutty brown color as it goes.
- Season to taste with salt and pepper, and set aside.
- Clean pan and return to heat with another small glug of oil.
- Beat 2 eggs gently in a separate bowl, then pour into the pan. When the bottom sets but the top is still moist and jiggly, add half the mushroom mixture to one side of the egg. Flip the other side over the mushrooms to enclose. Slide onto a plate. Repeat with the remaining 2 eggs and mushroom mixture.
- Serves two.