Mushroom Omelette

chop chop
Originally uploaded by dps.

Researches show that breakfast is the most important meal of the day but a recent study has revealed that there is a decline in the amount of people who eat breakfast as people prefer to eat on the run due to their busy lifestyles.

Do you have breakfast?

Ingredients

4 fresh button, chestnut or oyster mushrooms (thinly sliced)
1,5 tablespoons olive oil
½ tablespoon butter
2 eggs
¾ tablespoon milk
1/2 tablespoon chopped scallion
½ tablespoon minced fresh parsley
1/5 cup coarsely grated aged cheddar

Directions

Heat a small-sized nonstick frying pan over medium-low heat. Heat the olive oil in the frying pan and put the thinly sliced mushrooms. Fry mushrooms for 4 minutes over medium-high heat until tender. Stir occasionally. Remove the pan from the heat. Transfer mushrooms into a bowl and keep aside .
Beat the eggs and milk and season with salt and ground black pepper.
Melt butter over medium heat. Swirl the butter in the pan and when the foaming has subsided pour the mixture into the pan and rotate the frying pan slightly. Wait for 30 seconds to set up. Shake the pan to allow the uncooked liquid to set and cook. Cook for additional 3,5 minutes.
Once the omelette is almost set, spread the mushrooms on top. Grate the cheese over them. Sprinkle chopped scallion and minced parsley. Cook for one minute and slide the omelette onto a serving dish. If desired, put filllings on one side only and fold it in half over the fillings.

Have a good appetite!