How to prepare this recipe
I grew up with this dish, my mother used to make us this fluffy omelet often, mostly in summer time, but not only. She made with fresh and fatty mushrooms, freshly picked from the forest, and I won’t tell you how wonderful it was, especially since the eggs were fresh also from my grandparents hen’s yard.
Pan-fried omelette with mushroom is a simple recipe, in 20 minutes we have it hot and fresh on the table. I usually do it on weekends, for breakfast, but when I don’t have much time to cook, I do it at lunch, with a green or tomato salad next to it, it’s perfect.
|Prep time||Cook Time||Rest Time||Total Time|
|5 min||20 min||-||25 min|
Clean the mushrooms, wipe them with a damp napkin and roughly chop them. Set aside.
Chop the green onion.
Sauté in olive oil.
Season with salt and pepper, and grate the garlic. Stir constantly.
Add the chopped mushrooms, sauté, then cover with a lid, and cook them until totally done. Approx 15 minutes.
Meanwhile prepare the eggs.
Beat them, and season with salt and pepper.
Add to the cooked mushrooms, cover and cook until the top is not liquid anymore.
With the help of a plate turn the omelett to the other side.
Cook one minute.
Serve with salad, and/or bread, tomato.
Enjoy, Good Appetite!