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Parmesan & Spring Onion Omelette with Sauteed Mushrooms

27 Mar

Usually, my husband and I spend our Saturday mornings having breakfast  in a cafe somewhere, enjoying a few coffees and planning the rest of the weekend. Occasionally though, when I’m sick, having a fat day or am just a premenstrual bitch and cannot be bothered getting out of my trackies and fluffy slippers, we stay in for breakfast.

Now let’s be frank. I don’t claim to be some amazing wondercook. At best, I can sometimes make stuff without burning it. There are plenty of blogs dedicated to beautiful food, amazing and exotic ingredients and creative recipes. That’s why I bookmark their blogs, to go and visit and drool- but my mantra, for my blog, is easy, quick and simple because that’s all I can manage most days.

So this morning’s breakfast was nice, quick and simple, but also really yummy. Served with some crunchy wholegrain toast and fresh orange, mango & pineapple juice, it was hard not to feel smug as I sat munching on my breakfast in my trackies and slippers on the couch while watching Get Smart. Best of both worlds.

This recipe is to serve one thicker omelette, which my husband and I shared, so if you’re serving for a family, double the numbers. I cooked this more ‘frittata’ style because that’s the way I prefer it.

Ingredients

4 eggs

3 tbsp spring onions, sliced finely

1/4 cup Parmesan cheese

2 tbsp grated Tasty cheese

1 tbsp butter, plus extra for the pan

salt & pepper, to taste

2tbsp olive oil

1 cup sliced mushrooms

1 tsp garlic, minced/finely chopped

buttered wholegrain toast, to serve

Method

  1. Whisk eggs in a bowl with spring onions and cheeses, season with salt and pepper to taste. Reserve 1 tsp of spring onions for mushie mix.
  2. Heat butter and a dash of olive oil in a non-stick pan over medium heat and tilt the pan to cover the surface with butter. Add the egg mixture to the pan.
  3. Tilt the pan so that the egg mixture is evenly distributed. Stir quickly with the back of a fork to bring all the runny egg back to the middle of the omelette.
  4. Cook on low-medium heat for approx 3-4 minutes as the egg begins to set around the edges. With a spatula or egg-flip, lightly run around the edges of the omelette to ensure the sides don’t stick. Use this method to carefully lift the omelette and check that it is nice and golden brown on the underside.
  5. Once you’re satisfied that the omelette is done on the underside, take the pan off the heat, put a large plate over the top of it and flip the pan so that the omelette is laying on the plate. Add a dash more butter to the pan and gently slide the omelette from the plate back into the pan and allow the other side to cook for a further few minutes.
  6. While the omelette is in it’s last few minutes, throw your mushrooms, garlic and a few of your chopped spring onions into a hot pan with a dash of olive oil and 1 tsp butter. Cook the mushies on med heat until soft and garlic is cooked.
  7. When the omelette is ready, slide it onto your plate- you can slice it into wedges if you’re sharing, or if you wanna be greedy like me, just fold it in half, top it with the sauteed mushrooms and sprinkle with herbs, spring onions or chopped chilli like I did.  Serve with buttered wholegrain toast and some fresh orange juice.
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Posted by on March 27, 2010 in Beautiful Brekkies

 

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