Well, we all know the benefits of egg, and including egg in our breakfast is not uncommon. As much as egg is healthy egg is versatile too, and is also one of the rarest food which can be taken and prepared in multiple ways. Eg., omelette, boiled eggs, poached eggs, bhurji or scrambled egg, egg curry etc. Even each form of preparation can have many variations, like, masala omelette, cheese omelette, spanish omelette etc. Leave aside different ways of cooking eggs, I believe one blog post will not be enough to cover all the variation of omelettes. Perhaps, this is the possible reason why egg is so popular and is loved by people across the world.
Now, talking about omlettes which is a common dish for breakfast in almost every household and my house is also not an exception. And why not be, omelettes are healthy, quick and easy to make and are so yummy. Being a 36 year old Mom, when I am having omelette, I ensure to save my piece of omelette till the end of the meal to enjoy the satisfaction of taste until the last bite.
Since omelette happens to be one of the regular dishes for our breakfast, I sometimes try to explore different variation of omelette without compromising on health and without complicating the dish. One such variation that I have explored successfully in my kitchen is ‘Stuffed Mushroom Omelette’.
Mushroom, as we all are aware of its nutritional value, is also easy to prepare and one of the best vegetable that complements egg. Hence, it becomes the obvious choice when I try to bring in some variation in my omlette, that is very much loved and enjoyed by my family. This ‘Stuffed Mushroom Omelette’ is little different from the usual mushroom omelette, which we generally get to eat in restaurant. In this recipe the mushroom is cooked separately and then added to the omelette.
So, next time when you are in a mood to have omlette, give it a little twist with this ‘Stuffed Mushroom Omelette’.
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Recipe: Stuffed Mushroom Omelette
For Stuffing:
Preparation Time: Within 10 minutes Cooking Time: 15 minutes on low flame Equipments used: A knife, one chopping board, a non-stick frying pan and a wooden spatula
Ingredients:
- 1 cup chopped mushroom
- Half of medium sized onion chopped
- ½ tablespoon chopped garlic
- One tomato chopped
- 1/8 cup curry leaves
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
Method:
- Heat a pan and add oil into the pan
- Add garlic and let it get sautéed
- Add chopped onion
- Once the onion turns golden brown, add tomato
- After a minute, add chopped mushroom and curry leaves
- After few minutes, you will see juices coming out from vegetables and getting absorbed by itself. Don’t increase the flame or temperature as cooking on low flame will retain the essential nutrients of the vegetables
- Add salt once the juices from the vegetables are completely absorbed, and remove the pan from heat
Heat a pan and add oil.
Add chopped garlic, followed by onion and tomato respectively.
After a minute, add chopped mushroom and curry leaves.
Once the mushroom is cooked, add salt and remove it from heat.
For Omelette:
Preparation & Cooking Time: 7 minutes per omelette Equipment used: A mixing bowl, a non-stick skillet and a wooden spatula Yield: 5 omelettes
Ingredients:
- 10 eggs
- 1/8 teaspoon salt per omelette
- 1 teaspoon oil per omelette (For the first omelette, use little more oil, probably ½ tablespoon. This will protect the food from sticking to the pan)
- ½ cup parsley chopped
- Half of medium sized onion chopped
- Prepared mushroom stuffing
Method per omelette:
- Add two eggs in a mixing bowl, along with salt, ½ tablespoon chopped onion and ½ tablespoon chopped parsley
- Beat the eggs along with the ingredients
- Heat skillet on low flame
- Add oil into the hot skillet
- Tilt the skillet so that the oil spreads across the pan
- Now pour the egg mixture and let it get cooked
- Once the top surface of the egg is thickened and no visible liquid egg remains, add 2 tablespoon mushroom filling on one side of the omelette and with a turner, fold omelette into half
- Immediately invert the pan and let the omelette slide onto a plate
- The omelette is best enjoyed when it is hot
Add two eggs in a mixing bowl.
Add salt, chopped parsley and chopped onion and whisk it together.
Heat oil in a pan and add whisked egg into the pan.
Once there is no visible liquid add mushroom for stuffing.
Fold the omelette into half and serve it hot
Tips:
- Instead of parsley, you can use any leaves, like, mint, coriander etc. Just be careful, the aroma of leaves should not overpower the taste
- You can use olive oil instead of vegetable oil. Butter can be used for making omelette
- As always cook on low flame to retain the nutrients of food. Also, food tastes best when cooked on low flame
- Also, it is important to heat the pan on low flame, if you are using a non-stick pan
- Before chopping onion, soak onion in cold water for half an hour to avoid burning eyes
- Use fresh mushroom from a reputed store or brand as mushroom has the unique ability to absorb the material that they grow on, either good or bad. This is the quality that gives them so much of their beneficial power, and also their dangerous aspects
