Omelet with mushrooms

I’ve told you here that during the weekend me and my better half had a cooking “competition” 🙂

As I like to lay down in bed until late in the morning, most of my weekends start around brunch/lunch time, therefore a good start of the day with a complete meal is necessary.

As we didn’t fully agree on what flavors to add, we cooked  each of us our own omelet using the ingredients of our liking.

Bellow the list of ingredients for each of them (1 serve each):

 Mine (hers)
– 1 full egg + 2 extra yolks
–  1 small shallot
– 1 small clove of garlic
– 2-3 medium mushrooms (we used Parisian mushrooms)
– 2-3 cherry tomatoes
– salt and pepper
– 1 table spoon of oil (we used nuts oil)
– grated cheese
– 1 full egg + 2 extra withes
– 2-3 medium mushrooms (the same Parisian mushrooms)
– 2-3 cherry tomatoes
– salt and pepper
– 1 table spoon of nuts oil
– grated cheese

Preparation (@20 minutes prep+ cooking time):
Heat the nuts oil (or any other type of oil you choose to use) in a skillet over medium heat. Dice/slice all the vegetables  – I tend to mix the 2 ways of chopping my veggies for more texture and color combination on the plate. Cook and stir mushrooms, shallot, cherry tomatoes and garlic  until shallot is getting slightly brown , about 5-10 minutes. (Note: If you choose the no shallot & garlic version, just cook the mushrooms until they get slightly moist and juicy).

Beat eggs and season with salt and pepper after your taste. Pour eggs in skillet over veggies mixture; cook without stirring until eggs are nearly set, about 2-3 minutes. Sprinkle the grated cheese and let it cook for about 30 seconds.

For the “hers version” I have tried to flip it on the other side to give it a little bit of more cooking, another 30 seconds or so, as I do not like the mushy, runny eggs. Of course I broke it in 4 pieces that I had to assemble on the plate afterwords.

For “his version” you can try to fold it in half. In this way the omelet is keeping a very soft middle part.

Once on the plate we sprinkled a bit more of grated cheese and I added some fresh basil leaves.

Bon appetit!

Some extra photos taken during the cooking time:




About Ab'yz

Get up and smile to the sun! It's a petty not to enjoy each day, each sunrise, each moonlight...things will never be the same as they are now, in this very moment...enjoy the world, enjoy the people arround you, enjoy you!
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