Happy New Year everyone! I was travelling and I am back to posting some tasty recipes that I made recently. This recipe is great for breakfast or brunch and even if you want to prepare something quickly for dinner.
Mushrooms and cheese are great together and as a filling in this omelette, they are an extra-special combination. The spicy mushrooms make this omelette different. They should be cooked until they are just al dentè. If they become mushy, then the result will not be the same.
I used Cheddar but you could use any strong melty cheese. I often make this omelette and if you try it, I guarantee that you would also do the same.
PREP: 15 minutes COOK TIME: 35-40 minutes
6 eggs, beaten
150 g tasty cheese, grated
2-3 tbsp butter
Salt to taste
400 g button mushrooms
2 onions, cut into large pieces
11/2 tsp red chili powder
1 tsp turmeric powder
1 tbsp butter
Salt to taste
Add enough salt to the eggs and set aside.
To make the filling, cut the mushrooms into large pieces and transfer to a large pan. Add all the other ingredients except the butter and cook over moderate heat until the mushrooms are just cooked. Do not overcook them. Remove from heat and add the butter. Set aside to cool slightly.
Heat a skillet or frying pan and add some butter to it. Pour in a third of the egg mixture and cook until the egg is almost set and golden underneath. Spoon some of the mushroom filling on one side of the omelette and sprinkle a third of the cheese. Fold over and cook for a few minutes until the cheese has started to melt. Remove from heat and set aside. Make the remaining omelettes in the same manner and serve hot with toast.