Mushroom Omelette
Mushroom, love it or hate it? Personally, my kids and I hate mushroom but with this Mushroom Omelette recipe, we changed our minds. A hearty breakfast and brunch filled with cheese and mushrooms that you can pair up with toast or fruit.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Ingredients
- 1 cup of trimmed and sliced mushrooms
- 8 large eggs
- 2 oz grated Gruyere cheese or Swiss cheese
- 2 tablespoons butter
- Fresh parsley to garnish
- Salt and pepper to taste
Instructions
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Put a tablespoon of butter into a frying pan and add mushrooms. Cook on low heat for about 5 minutes, then get the mushrooms from the pan and put on one side.
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Add the remaining butter to the pan and place a quarter of the beaten egg mixture. Turn over the egg.
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If the omelette is done, put a quarter of cooked mushrooms and put dash of cheese.
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Fold over the omelette and put on a serving plate. Repeat the steps with remaining ingredients.
