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Omelet with mushrooms, onions and mozzarella

May 8, 2014 by Edyta Leave a Comment

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
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Omelet with mushrooms, onions and mozzarella

 

An omelet with mushrooms and onions topped with mozzarella cheese: What’s not to like? If you’re a mushroom person (like me), this breakfast is for you. So easy to make too. While the French would tell you that making a perfect, fluffy omelet isn’t as easy as it may seem, I was fortunate enough to see one of my French/Polish friends prove that it actually is easy. The trick is to have a very hot pan and enough butter or oil in the pan that when you pour the eggs, the omelet sizzles. Then swirl the pan around, pushing the eggs to the middle of the pan to make space for the running egg tops.  You’ll quickly achieve one consistent surface that can thicken up. You don’t need to flip it. Once the eggs are set, you add your filling and fold the edges. Push a little with the spatula and voila! I almost forgot – before you even start, you should beat the eggs so they can get as much air as possible; this will make them fluffier. And that’s the secret to the perfect french omelet.

 

Omelet with mushrooms

 

I previously wrote about how great mushrooms are and all their health benefits. It doesn’t really matter if they are wild mushrooms or farmed button once – they’re all good for you.

 

Omelet with mushrooms, onions and mozzarella

Omelet with mushrooms, onions and mozzarella-3

Omelet with mushrooms, onions and mozzarella

Print Pin Rate
Course: Breakfast
Cuisine: French
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 1
Author: Edyta

Ingredients

  • 3 Eggs
  • 1/2 cup of mushrooms
  • 1/3 cup of onions
  • 1/3 cup of mozzarella cheese
  • Salt and pepper
  • 1/2 teaspoon of parsley
  • 2-3 tablespoon of olive oil or melted butter

Instructions

  • In a frying pan heat up 1 tablespoon of olive oil. Add onions and cook until soft and translucent for about 3-4 minutes
  • Add mushrooms and cook until soft, about 5 -7 minutes
  • Season with salt and pepper
  • In the meantime, beat 3 eggs. Season with salt and pepper
  • Heat up remaining 1-2 tablespoons of olive oil in a pan
  • Once the oil is hot pour the eggs onto the pan and swirl around
  • Push the edges to the middle of the pan to let runny eggs settle
  • Once the eggs are set add the mushrooms and onions
  • Add mozzarella cheese
  • Fold the edges and push with the spatula
  • Sprinkle with green parsley
  • Serve immediately

Notes

The recipe is for one serving. My husband and I usually share the omelet like this, but it may not be enough for everyone. Multiply the ingredients by as many serving as you need and make extra omelets. Enjoy 🙂
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

 

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Filed Under: Breakfast, Eggs, Gluten Free, Healthy, Mediterranean

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Next Post: Braised chicken with carrots and leeks »

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
I’m also a reformed New York State attorney, who practiced for several years only to thereafter decide that this was my real passion. Maybe one day I decided to step back to the courtroom, but in the meantime I’m enjoying spending my time with my kids, my husband, my kitchen and YOU! Read More…

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