Delicious Mushroom Omelette Recipes

Mushroom Omelette. Add the mushroom mixture when the omelette still has some raw egg on top. Only cover half of the omelette with the mushroom mixture; you will be folding the omelette in half. Don't worry, the omelette will continue to cook, even after you take it off the frying pan.

When eggs are set, fold omelet in half. Mushrooms: On med-high heat combine butter and olive oil in frying pan and allow butter to melt. Add mushrooms, salt, pepper, garlic powder and chives. You can have Mushroom Omelette using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Mushroom Omelette

1. It's 200 gms of paddy straw mushrooms.
2. It's 4 of eggs.
3. You need 1 of onion finely chopped.
4. You need 2 of green chilies finely chopped.
5. It's 2 tbsp of chopped coriander leaves.
6. It's 3/4 tsp of turmeric powder.
7. Prepare 1 tsp of red chilli powder.
8. Prepare 1/4 tsp of pepper powder.
9. It's To taste of salt.
10. It's 2 tbsp of oil.

Saute until heated through and mushrooms have reduced slightly. Omelette: Break two eggs into a bowl and whisk. This Mushroom Omelette is a filling and protein packed meal, whether you have it for dinner or breakfast. Make garlicky herby mushrooms, fill it with any cheese you like and serve it with either a light salad or some potato hash for a hearty breakfast.

Mushroom Omelette instructions

1. First of all, wash the mushrooms and then cut into slices..
2. Heat 2 tsp oil over a medium-high flame. Add the mushrooms with 1/2 tsp turmeric powder and salt to taste. Saute them for 4-5 minutes or until done. Remove and keep aside..
3. Break the eggs into a bowl and add salt, turmeric powder, chilli powder, pepper powder, chopped onions, chopped green chillies and chopped coriander leaves. Beat until frothy..
4. Heat a nonstick frying pan over a medium flame. Sprinkle half of the remaining oil all over. Then pour half of the beaten egg mixture into it and spread it evenly around the pan..
5. Now add half of the cooked mushrooms on top. Cover and cook for a minute or two..
6. Once one side of the omelette is cooked, gently fold it into half and cook for another 1-2 minutes. You can also optionally flip the omelette and cook..
7. Remove it from the pan. Repeat to make one more omelette with rest of the oil, egg mixture and mushrooms..
8. Serve the delicious mushroom omelette hot as a breakfast..

Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it. Spread evenly around the pan and sprinkle the mushrooms on top. When one side is cooked slowly fold the omelette into half with a wooden spoon. For the mushroom omelet with chives. Trim off the ends of the mushrooms, and cut into thick slices.