Cooking Crusade

Deeeelicous mushroom omelette. (Please ignore the piece of pizza my mum added to the skillet to heat up. Lol.)

Mmm, breakfast. One of the best times of the day.

I love making hot breakfasts for me and my boyfriend on Sundays. I usually make eggs and try to throw in any other ingredients we have lying around, like, onions, shallots, zucchini, potato and turn it into an omelette or if i’ve got enough ingredients, frittata.

One of my favorites is the all-time awesome mushroom omelette. Mushroom is quickly becoming one my favorite.. foods? It’s not exactly a vegetable, and I can’t really say it’s becoming my favourite fungi… or can I?

I’ve been having an interesting week! I’m on the job hunt, I’ve got another interview coming up which I’m looking forward to.

I’m looking forward to this Friday because I’m cooking up a feast for about 10 people for dinner and since I have the day off work (since I haven’t got a job at the moment), I plan to spend all day cooking… Exciting.

My friend Ghilaine has introduced me to a reality TV show called Cake Boss. Have you guys heard of it? It’s this amazing bakery in the US where they bake the most amazing and beautiful cakes. Very fun to watch and quite entertaining as well (quite a few drama scenes… one can’t help but think that most of these are probably fake) but still fun to watch

Anyway, back to the recipe!
This one is so incredibly easy and delicious to throw together and you need so few ingredients.

ingredient list:

two eggs (per person)
mushrooms (as many/few as you like), sliced
butter
salt.

And that’s it. How easy is that?

Melt a tablespoon or two of butter over high heat in a skillet. Throw in your mushrooms and allow them to brown. Season. Leave them in there for a good couple of minutes, stirring them every so often.

Remove the mushrooms from the heat and place them in a container/bowl/a whatever. If you’re feeling particular butter-conscious, you can drain the yummy juices on a paper towel. However, if you’re like me, you’ll leave them in there.

Whip up your eggs (I just did mine in a cup with a fork.) Add some more butter to the pan over high heat and wait until its melted and a little bubbly (but don’t allow it to brown). Pour your eggs into the pan and allow to cook for a good thirty seconds or so. Don’t touch it. Allow the eggs to coagulate (I often get impatient and this results in … messes.) If you’re worried about it burning, just turn the heat down. Throw all the tasty mushrooms back onto the egg in the pan. Give it a good flip. Don’t worry if you can’t get it all done in one go, it takes practice and it still tastes good if it isn’t as pretty.

Serve with toast and other tasty breakfast side dishes Enjoy!

This is my absolute faaaaaaaavourite omelette at the moment. It’s so quick and easy and veeery delicious. And it needs so little ingredients, so it’s a great budget recipe as well. I find myself making this one for myself maybe once or twice a day (mainly because the fridge is empty..). But it’s great to make for a quick breakfast. The addition of onion and shallot seems rather insignificant, but it really adds such beautiful flavour. You have to try this one!

Ingredients: Serves 1. Prep time: 5 minutes, Cook time: 5-6 minutes.
2 eggs
2-3 shallots
1 medium (or 1/2 a large) brown onion
1 pinch of salt
1 T of olive oil.

Method:
Heat oil in a skillet on high.
While waiting for it to heat up, dice onion and shallots and gently add to skillet when oil is hot (you can test the heat by adding 1 small piece of onion to the pan, when it sizzles, it is hot enough.)

Fry onion and shallots until onion begins to soften and brown slightly. Cook on high for about five minutes, stirring every minute or so.

While the onion/shallots are cooking, break your eggs into a bowl. Beat with either a fork or a whisk and throw in your pinch of salt.

Pour beaten eggs evenly over shallot/onion mixture in hot skillet. Leave for about 5-10 seconds (allowing eggs to cook and firm up) and then flip with a spatula. If your skillet is hot enough, after flipping, it should only take another 10 or so seconds to completely cook. Don’t leave them on your pan too long otherwise the eggs will overcook and become tough. (Note, when flipping omelette, it is very easy for it to break apart, this isn’t a big deal, it’s just slightly less pretty).

When cooked through, serve on a prettypretty plate (i stole this one from my friend, who got it from T2..), if you like, you can drizzle it with some bbq or tomato sauce.. Some sweet chilli sauce is particularly divine, but it’s perfectly lovely plain. To eat this omelette Fillo style would involve serving this with rice, diced tomatoes and fish sauce and maybe a steamed eggplant, but that’s another story =p

Enjoy!

Love, xox

Christine