Mushrooms and Eggs go very well together. A hot omelette with mushrooms and onions can be the most satisfying breakfast on a chilly winter morning. For overnight trips, me and hubby prefer hotels providing hot continental breakfasts. For ovo-vegetarians like us, this is the go-to item at such places. My usual order- medium done omelette with mushrooms, onions and jalapenos..yum yum. Later on, I started making this at home and this became our 'must make at-least once a week' breakfast items!
Ingredients:
(Serves 2)
3 eggs
5-6 baby bella mushrooms (chopped in quarters)
2 thai chillies
1/2 cup red onions- chopped finely
1 tsp grated ginger
Crushed black pepper - to taste
Oil-1 tbsp
green onions 1/2 cup finely chopped (optional)
Salt to taste
Method:
Ingredients:
(Serves 2)
3 eggs
5-6 baby bella mushrooms (chopped in quarters)
2 thai chillies
1/2 cup red onions- chopped finely
1 tsp grated ginger
Crushed black pepper - to taste
Oil-1 tbsp
green onions 1/2 cup finely chopped (optional)
Salt to taste
Method:
- In a medium sized pan, heat 1 tsp oil and saute green chilies and mushrooms for 2-3 minutes.
- Remove mushrooms from the pan and add the remaining oil to the pan.
- In a mixing bowl, whisk 3 eggs. Add salt, red onions, green onions and crushed ginger.
- Slowly pour in the egg mixture on the pan.
- Spread the sauteed mushrooms over the egg mixture, cover and cool on low to medium heat for about 5 minutes.
- Remove the cover and flip the omelette.
- Turn off the heat, the pan will be hot enough to cook the other side.
- Add crushed pepper on top and serve the sizzling hot omelette with butter toasts!
