Original Pancake House Mushroom Omlett Recipes
SIMPLE MUSHROOM OMELETTE
Omelettes are international, here is a lovely recipe from India, with onions, mushrooms and mustard powder. Don't let the mustard powder scare you, its very good in this dish. Hope you will enjoy this simple recipe.
Provided by Baby Kato
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs thoroughly along with the salt, pepper, mustard powder and the chopped onions.
- Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
- Toss in the butter for 2 minutes, remove the mushrooms and keep aside until needed.
- Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
- Spread evenly around the pan and sprinkle the mushrooms on top.
- When one side is cooked slowly fold the omelette into half with a wooden spoon.
- Remove from the flame and serve hot.
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- Preheat oven to broil. 2. In a large skillet, saute the mushrooms in 2 tbsp butter until they are soft and fragrant.
- Pour mushrooms into a bowl and set aside. 4. Separate eggs and place into separate large bowls. 5. Whip egg whites using a hand mixer, until stiff peaks form. 6. Whisk egg yolks until liquefied. 7. Fold yolks into whites.
- Melt remaining 1 Tbsp of butter in the skillet and pour half of the egg mixture into the pan, smooth the top with a spatula. 9. Sprinkle mushrooms and 2 cups of cheese on top, distributing evenly.
- Scoop remaining egg mixture on top and smooth with a spatula. 11. On a medium-high burner allow the soufflé to cook for 5 minutes, undisturbed. 12. You can lift the edges with a spatula to see if the bottom is beginning to cook. 13. Next, place the skillet in the oven on Broil for 2-3 minutes, until there is a nice brown on top.
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