Mushroom Omelet
The omelet is a very tasty egg-based breakfast. This recipe combines the omelet with a creamy mushroom filling.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 8 eggs
- 1/2 cups water
- 1/2 tablespoons salt
- 3 tablespoons butter
- 1 onion, finely chopped
- 1 cup button mushrooms, sliced
- 1/4 cups sour cream
- 2 tablespoons fresh parsley, chopped
Preparation
15 mins
0 mins
Low
- Start by preparing the mushroom filling. In a medium pot, melt 1 tablespoon of butter.
- Sauté the onion in the butter for 5 minutes, then add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated.
- Add the cream and cook until it boils for 3 minutes. Add the parsley, mix, and remove from heat.
- In a deep bowl, whisk the eggs, water, and salt.
- In a medium skillet (preferably non-stick), heat 1/4 tablespoon of butter over medium heat.
- Pour 1/2 cup of the egg mixture into the skillet and cook, gently separating the edges with a spatula. Cook for 1 minute.
- Place 1/4 of the mushroom mixture on one half of the omelet and fold the other half over the filling. Cook for 1 more minute.
- Remove from the pan, place on a warm plate, and repeat with the remaining 3 omelets.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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