Cheese & Mushroom Omelette ๐Ÿง€๐Ÿ„๐Ÿฅ˜

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This is a simple and old recipe for a quick omelette and a filling breakfast or brunch. I actually like preparing it just in one pan, keeping all the flavours together, and for less washing up after breakfast. Omelettes have been featured in French cuisine since the Middle Ages and still are a base for healthy and delicious meals to these days.
Ingredients for 2 people:
  • 3 eggs
  • 200 g of fresh mushrooms
  • 2 tablespoons of grated cheese
  • 1 tablespoon of chopped parsley and tarragon
  • nutmeg
  • extra virgin olive oil
  • salt and pepper
Preparation time: 20 minutes
Preparation:
  1. Heat up 1 tablespoon of olive oil in a non-sticky pan;
  2. Gently fry the rinsed and sliced up mushrooms letting ย them sweat and cook for 5-6 minutes, after seasoning with some grated nutmeg, salt and pepper;
  3. In the meantime beat the eggs in a small bowl and blend in a bit of milk, to make the omelette more liquid, add also the chopped herbs and the grated cheese;
  4. Pour the eggs mixture in the pan with the cooked mushrooms and wait until these are a bit firmed up;
  5. Gradually lift the sides of the omelette from the pan to make it easier to take it out;
  6. Sprinkle with some more chopped herbs and serve it with a fresh salad and some toasted bread.

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18 thoughts on “Cheese & Mushroom Omelette ๐Ÿง€๐Ÿ„๐Ÿฅ˜

      1. Very important question! Actually Omelette or Omelet is originated from France and an gifted by Portuguese to India. Presently it’s a fusion food in India but not as traditional food. That comment is as per my experience and research but anyone can differ from my comment!

        Liked by 1 person

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