Saturday, June 6, 2020

Cheese and Mushroom Omelet

  


























I love breakfast so much, I start thinking the night before what I want to make the next morning.  One of my favorites is an omelet filled with whatever I have on hand in the refrigerator.  This time I made a special omelet. My Dad so loved these.


Cheese and Mushroom Omelet

1 pack button mushrooms
3 eggs
1 tablespoon olive oil
2 tablespoons butter, divided
2 tablespoons Monterey Jack cheese or mozzarella
Fresh parsley for garnish
Salt and pepper to taste

Using a damp cloth, wipe mushrooms to remove any dirt. Slice and set aside.

Next, heat the olive oil in a medium skillet over medium high heat. Add 1 tablespoon of butter along with mushrooms into the pan, season with salt and pepper and sauté until tender. Transfer mushrooms to a bowl and set aside.

 




























Add the remaining butter to the skillet and melt over medium heat. Swirl the pan so that the butter spreads evenly around surface.





























In a small bowl break the eggs and whisk them until fluffy. Pour in the egg mixture and tilt the pan so that it spreads evenly. As the eggs set, pull away from the sides of the pan and tilt pan so that uncooked egg runs under and makes contact with the bottom of the pan.

 




































When the egg appears to have almost set, place mushrooms and cheese down the center of the eggs.































Sprinkle cheese on top of the mushrooms....any kind of cheese and as much as you want.  Leave a border around the edges.































Allow to cook for another minute and then fold the omelet in half. 
































 Transfer to warm plate and sprinkle with parsley.  Enjoy.

 


























This is the basic recipe for a mushroom omelete.  You can add any additional ingredients you'd like.  Onions, peppers, tomatoes, etc.  

 


























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