Mushroom and Onion Omelette
This simple Mushroom and Onion Omelette recipe is a quick and easy meal. Brilliantly fragrant with olive oil and onions, meaty from the mushrooms, and light and fluffy from the perfectly cooked eggs – it makes for a brilliant breakfast, lunch, or even dinner. Enjoy!
Now, since this recipe is pretty straightforward (and I have attached a video to show you how easy it is), I will give you a little back story of how I first remembered this meal.
Both my parents cooked efficiently and effectively. By the end of the working week, whatever ingredients needed using up – that was dinner. But every now and then, my parents whipped up a meal combining either, eggs with potatoes, or eggs with mushrooms.
It was a special treat. The house had that deliciously warm fried olive oil and onion aroma; if you know… you know! And I loved walking into the kitchen while they fussed about making the most perfect fluffy eggs. My father made sure we had a fresh loaf of bread from the bakery, and my mother added to the table creamy feta and of course, olives.
Funny how these simple meals are the most memorable for me. They were a triumph of taste and togetherness. As my father has passed many years ago now, there is a tender sadness within me that I will never see them cooking together again - fussing around in the kitchen - as they once did.
It is not often you get both parents, of that generation, cooking together and teaching each other the skill of cooking. In the early years of their marriage, this may have not been the case, but as my father retired and was at home full time, by the time I reached 12 years old, he often was involved in what my mother was doing, and so, I was very fortunate to see them bond in this way.
So, I hope you enjoy this recipe as much as I do as it holds a beautiful memory for me. It is the perfect quick meal that is not only delightful but loaded with nutrition. Enjoy!
Mushroom and Onion Omelette
Serves 4
Prep Time: 10 minutes
Cooking Time: 10 minutes
200g oyster mushrooms, sliced in half
100g white button mushrooms, thinly sliced
200g shiitake or enoki mushrooms, sliced in half
1 brown onion, sliced
1-2 green onions, sliced on the diagonal
2 tablespoons parmesan cheese, finely grated (dairy-free option)
3 tablespoons extra virgin olive oil
8 eggs, whisked
Sea salt and freshly ground pepper
Optional: Add a large handful of baby spinach at the same time you add the mushrooms.
1. Add extra virgin olive oil to a wide pan and sauté onion.
2. Add the mushrooms to the pan and continuously stir for 2 minutes then pour the whisked eggs in the pan over the onions and mushroom. Season well and cook for 2 minutes without touching it.
3. As soon as the edges begin to set, lift it gently and move it around until the excess liquid pours from the top of the mixture into the pan. Cook for a further minute then flip in sections to cook the top side.
4. Once set, sprinkle over the green onions and parmesan cheese.
5. Remove from heat and serve.
Note: Optional to serve alongside feta, olives, and fresh crusty bread.
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