Thai Mushroom Omelette Recipes

MUSHROOM AND CHEESE OMELET

Steps:

• Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
• Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
• Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
• Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

MUSHROOM OMELETTE

Steps:

• Mushrooms:.
• On med-high heat combine butter and olive oil in frying pan and allow butter to melt.
• Sauté onions until tender. Add mushrooms, salt, pepper, garlic powder and chives. Saute until heated through and mushrooms have reduced slightly.
• Set aside in bowl.
• Omelette:.
• Break two eggs into a bowl and whisk. If desired, add dried green pepper flakes to the egg mix before cooking.
• Melt 1 tsp butter in pan. Add beaten eggs and let cook on one side.
• When eggs have almost completely set up, flip the omelette over to allow for browning on other side.
• As soon as it is flipped, sprinkle one half of the omelette with half of the cheddar cheese and top with half of the mushroom mixture. Fold omelette in half, covering mushrooms. Slide onto a plate and enjoy.

THAI MUSHROOM OMELETTE

Steps:

• Peel the cucumber, split it lengthways and use a spoon to scrape out the seeds.
• Slice into half moons.
• Drain the mushrooms.
• Whisk the eggs with a bit of oil and season with salt, pepper and half the coriander.
• Separate the lettuce leaves, wash and shake dry.
• Heat the remaining oil in a frying pan.
• Sauté the onion and chilli for a 5-6 minutes.
• Add the cucumber and the remaining coriander and cook for a couple minutes more.
• Add the mushrooms and warm through.
• Increase the heat and add the egg, tilting the pant to spread it evenly.
• Let sit for a couple seconds, then use a spatula to draw some of the omelette into the centre, tilting the pan so any uncooked egg runs into the space.
• When the egg sets underneath but is still a bit runny on top, tip the pan away from you and use the spatula to fold the omelette in half.
• Slide in on to a plate, cut in half and slide one piece onto a second plate.
• Serve with the lettuce and any extra coriander.

SIMPLE MUSHROOM OMELETTE

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.

LUXURY MUSHROOM OMELETTE

Steps:

• Heat the olive oil and half the butter in a non-stick frying pan.
• Add the flat and chestnut mushrooms and fry for 3-5 minutes, stirring now and then, until lightly browned.
• Remove the mushrooms from the pan and set aside.
• Break the eggs into a bowl and beat together. Roughly shred half the arugula leaves and mix into the beaten eggs. Season well with salt and freshly ground pepper.
• In a separate bowl, lightly beat the cream cheese. Mix in the sun-blushed tomatoes and half the cooked mushrooms. Season the cream cheese mixture with salt and freshly ground pepper and set to one side.
• Heat the remaining butter until foaming in a large non-stick frying pan. Pour the beaten egg mixture into the pan, tilting the pan to spread it evenly, and fry until the omelette is set underneath but slightly runny on top.
• Remove the pan from direct heat and spread the cream cheese mixture over the centre of the omelette. Using a palette knife, flip over each side of the omelette over the cream cheese filling and transfer onto a warm plate.
• Meanwhile, divide the remaining arugula and the herb salad leaves among two plates.
• Cut the filled omelette on a slant into 4 even-sized portions and place 2 omelette portions each on the arugula and salad. Top the omelette portions with the remaining fried mushrooms, season with freshly ground pepper and serve at once.