Who loves cooking breakfast? Or maybe even the idea of cooking breakfast? Well, if you are all about waking up and heading straight into the kitchen, why not try out this Mushroom & Parmesan Omelette. A great way to start out a busy day or a lazy Sunday.
When it comes to breakfast, I am generally quite lazy. I really love the idea of leisurely breakfasts, but that doesn't seem to be my reality. But every now and again, I get in the mood to break out the feasting at 9:00 am. No a regular occurrence I must admit.
I end up sticking to the same ol' stuff, pancakes, waffles, crepes. Um, there seems to be a theme going on there. Yes, it's called carbs. That's the kind of stuff the kids like, so I always verge on easy pleasing food to make life easier. If it were up to me an my pallet, I would be having more stuff like this.
Since I am the only person in the house that likes omelettes, I hardly ever make them. Considering everyone loves eggs, I am baffled at this. I have been told over and over again, it's the texture. Ok, got it.
Every now again though, I do treat myself and this time around it was an omelette on a lazy Sunday morning.
A bit about the omelette.
Personally, I find it easier to cook omelettes in non stick pans. If you have one, I suggest you use it. I always run a rubber spatula around the edges of the pan while it's cooking. In fact, the spatula I use is silicone and I love it! I have three of them from Pampered Chef and my kitchen would not be complete without them. In any case, running a spatula around the rim helps prevent it sticking to the bottom of the pan. If you notice it sticking, reduce the heat and add a little bit more butter.
This omelette is an open faced as opposed to the folded type. If you prefer it done that way, you could just as easily fold it over.
The pan used for this omelette was an 8 inch size. If you use a bigger pan the omelette will be thinner and cook much faster.
That pretty much sums it up as it's easy and straightforward.
Mushroom & Parmesan Omelette
Serves 2 / Prep time: 10 minutes / Cook time: 10 minutes
1/4 Cup/60 ml milk
1 Cup/Approx 6 white mushrooms, sliced
Small handful arugula leaves
1/3 Cup/35 grams Parmesan cheese, finely grated
1 Tablespoon butter
1 Teaspoon olive oil
In a medium bowl, whisk the eggs. Add milk, salt and pepper and whisk to combine. Set aside.
In a medium skillet set over medium heat, add the olive oil and mushrooms. Cook, stirring occasionally for about 5 minutes. Remove the mushrooms from pan.
Using the same pan set over medium heat, add the butter. When the butter is melted, pour in the egg mixture. Leave to cook until the underneath starts to set, about 1 minute. With an offset spatula, gently start lifting the sides around the omelette so it doesn't sick to the pan.
Sprinkle over the mushrooms and parmesan cheese. Cover the pan for about 2 minutes or until omelette is cooked completely. Remove pan from heat and sprinkle over arugula leaves. Serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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