The omelet is a very rich egg-based breakfast. This recipe combines the omelet with a creamy mushroom filling.
Learn more about Lorenza Ávila
Ingredients4 portions
Preparation
Start by preparing the mushroom filling. In a medium saucepan melt 1 tablespoon of butter.
Brown the onion in the butter for 5 minutes and 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 beat eggs, water and salt.
In a medium skillet (preferably with teflon) heat over medium heat 1/4 tablespoon butter.
Put 1/2 cup of the egg mixture in the pan and cook carefully separating the edges with a spatula. Cook for 1 minute.
Put 1/4 of the mushroom mixture in the half of the omelet and fold the other half over the filling. Cook for 1 minute more.
Remove from the pan, place on a hot plate and repeat with the remaining 3 omelets.
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