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 favourites is the all-time awesome mushroom omelette. Mushroom is quickly becoming one my favourite.. 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!

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