Indulge the flavours of a Summer Oyster mushroom omelette, boasting a meaty taste and crispy texture for a delightful breakfast experience.
Overview:
Preparation time: 5 minutes
Cooking time: 20 minutes
Portions: 2
Difficulty: Medium
Ingredients:
200g Summer Oyster mushrooms, sliced
4 large eggs
30g fresh herbs, chopped
1 small onion, chopped
1 small tomato, diced
30g butter
Salt
Pepper
Method:
1: In a skillet, heat 1 tablespoon of butter over medium heat. Add 1 small chopped onion and the 200g of sliced Summer Oyster mushrooms and saute for about 10 minutes, until the mushrooms are tender and lightly browned.
2: In a bowl, whisk 4 large eggs and season with salt and black pepper. Stir in 30g of chopped fresh herbs.
3. Heat the remaining butter in the skillet over low-medium heat. Pour in the beaten egg mixture.
4. As the edges set, lift them with a spatula and tilt the pan to allow the uncooked eggs to flow to the edges.
5. When the omelette is almost set but still slightly runny on top, add the sautéed Summer Oyster mushrooms.
6. Carefully fold the omelette in half to cover the filling.
7. Cook for an additional minute or so, until the omelette is fully set but still moist inside. Serve hot.
8. Enjoy!
We hope you enjoyed this delicious recipe! If you have any wonderful mushroom recipes, make sure to share them with us!
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