0 0
Omelette With Mushrooms For One

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 eggs
2 teaspoons butter
1 medium shallot, minced
2 ounces mushrooms, brushed of dirt and cut in 1/4 inch slices or 2 ounces fresh chives, minced
1 tablespoon fresh thyme, minced
coarse salt & freshly ground black pepper
1 tablespoon mascarpone or 1 tablespoon heavy whipping cream

Nutritional information

307.4
Calories
198 g
Calories From Fat
22.1 g
Total Fat
9.6 g
Saturated Fat
578.1 mg
Cholesterol
284.8 mg
Sodium
6 g
Carbs
0.9 g
Dietary Fiber
1.7 g
Sugars
21.2 g
Protein
233g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Omelette With Mushrooms For One

Features:
    Cuisine:

    This is a nice breakfast for any day of the week. Or serve for dinner with homefries, roasted tomatoes and toast.

    • 37 min
    • Serves 1
    • Easy

    Ingredients

    Directions

    Share

    Omelette With Mushrooms for One, This is a nice breakfast for any day of the week Or serve for dinner with homefries, roasted tomatoes and toast


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Crack the Eggs Into a Bowl, Add 1 Teaspoon of Cold Water, and Beat With a Fork Until You Can't See White from Yellow.

    2
    Done

    Set Aside.

    3
    Done

    in a Small Frying Pan, Over Medium-High Heat, Cook the Shallots in Half the Butter Until Soft, Add the Mushrooms All at Once and Cook, Stirring, Until the Mushrooms Are Half Wilted.

    4
    Done

    Add the Herbs and Mascarpone With Salt and Pepper and Cook Until the Cream Has Melted.

    5
    Done

    Remove from the Heat.

    6
    Done

    in a Medium, Non-Stick Frying Pan, Heat the Remaining Butter, Over Medium-High Heat.

    7
    Done

    Pour in the Eggs, and With a Rubber Spatula Draw the Egg Mixture Across the Pan in One Direction and Then in the Other.

    8
    Done

    You Should Have a Mound of Fluffy Eggs in the Middle of the Pan.

    9
    Done

    Let the Remaining Egg Mixture Sit and Cook For Half a Minute, Then, With the Rubber Spatula, Lift the Edges of the Omelette Around So That the Remaining Liquid Slides Underneath.

    10
    Done

    When All the Eggs Are Lightly Cooked, Remove the Pan from the Heat.

    11
    Done

    With Your Wrist Facing the Ceiling, Slide Half the Omelette Onto a Heated Plate, Cover This With the Mushroom Mixture, Then, Fold Over the Other Half of the Omelette.

    Avatar Of Isabella Brown

    Isabella Brown

    Chocolate queen creating rich and decadent desserts with a touch of elegance.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Pineapple Cashew Salad
    previous
    Pineapple Cashew Salad
    Balsamic Roasted Asparagus With
    next
    Balsamic Roasted Asparagus With
    Pineapple Cashew Salad
    previous
    Pineapple Cashew Salad
    Balsamic Roasted Asparagus With
    next
    Balsamic Roasted Asparagus With

    Add Your Comment

    fourteen − 3 =