It’s the weekend! Finally! For me, the weekend means nothing but more work. When y’all are having that deserved rest, I am having sleepless nights. But who is gonna complain when you are securing the bag💰💰💰
Every Saturday in our household, we have had a tradition of eating omelettes. Most times during the week, busy schedules and all, there is no time to actually pay attention to what you are having as breakfast because it has to be something very quick. You know how traffic is in the morning, slack even for 5 minutes and you will have hours of agony as you sit in traffic. Hence the beginning of our tradition.
I am usually the one who makes the omelettes, but it’s not every day I get that perfect flip. There are those days they become scrambled and I really don’t care because as long as it tastes good.
A tip when trying to flip and it can’t work with a spatula because of probably the size of the omelette, place a heat resistant plate on the pan and overturn it. Then return the omelette on the pan, (the uncooked side to be on the pan). But make sure that before that, you cover the eggs with a lid as they cook so that the top can also cook. You don’t want to flip and make a mess.
One of my preferred omelette recipes that I have made is mushroom omelette. Main reason being, I LOVE MUSHROOMS! Also, a banger whenever it’s made. It’s also quite filling and the cheesy, buttery taste will leave you craving for more!!
Want your omelette to be fluffy? It requires the most basic ingredient, MILK!! It makes the egg so fluffy and they taste 100% better! Don’t sleep on that tip. If you haven’t been using it, try it out and see the magic!
Writing this blog post has made me crave some mushroom omelette! Food blogging gets me hungry!
Also check out more breakfast recipes here…
- 2 Eggs
- 300 g Button Mushrooms
- 50 g Cheddar Cheese
- 1/4 tsp Black Pepper
- 1/4 tsp Garlic Powder
- 1 tbsp Butter
- 3 tbsp Milk
- 1 White Onion
- Olive Oil
- Fry onions with olive oil until golden brown.
- Add chopped button mushrooms, black pepper and garlic powder. Let them cook for 3 – 5 minutes. Set them aside.
- In the same pan, melt butter then add a mixture of eggs, milk, butter and salt. As it cooks, add shredded cheddar cheese and half of the cooked mushrooms.
- Cover the pan and let it cook on low heat until done to your preference.
- Take the omelette off the heat and add the remaining mushrooms, cheese and garnish with parsley.