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Mushroom Omelette

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Mushroom Omelette

The perfect mushroom omelette recipe with a picture and simple step-by-step instructions.

  • 100 g / remainder 3 große, braune Champignons
  • 50 g 1 kleine Zwiebel
  • 2 tbsp Sunflower oil
  • 2 piece Eggs
  • 2 big pinches Coarse sea salt from the mill
  • 1 Cocktail Rispentomate zum Garnieren
  1. Clean / brush the mushrooms, remove the stems, cut in half and cut into slices. Peel and quarter the onion, cut into thin slices and pull apart in strips. Beat the eggs, season with coarse sea salt from the mill (2 big pinches) and whisk roughly with a fork. Heat sunflower oil (2 tbsp) in a medium-sized pan, fry the onion strips vigorously, add the mushroom slices and stir-fry with them. Sprinkle / drizzle the eggs over it and cook / set with the lid on. Serve the mushroom omelette garnished with quartered vine tomatoes.
Dinner
European
mushroom omelette

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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