Components
Eggs, 2
Mushrooms, 100 g
Butter, 30 g
Olive oil, one tablespoon
Chopped parsley, 1 tablespoon
Salt and pepper to style
Preparation
– Reduce the final a part of the mushroom stem.
– Clear them by eradicating the grime with a fabric.
– Wash them rapidly and dry them.
– Reduce the mushrooms into skinny slices.
– In a frying pan (whether it is non-stick, a lot better) warmth the oil together with about 15 g of butter.
– Add the mushrooms and cook dinner over reasonable warmth till golden.
– Add the parsley, stir over the warmth and take away.
– Season the mushrooms with salt and pepper.
– In a bowl, combine the eggs with a fork or wire whisk (simply combine, don’t beat).
– The eggs are blended on the final minute in order that they don’t darken.
– Within the pan the place the omelette goes to be cooked, warmth 15 g of butter, add the eggs and on prime of them the mushrooms, making an attempt to not crush the perimeters (so as to fold the omelette later).
– Decrease the warmth in order that it cooks little by little.
– When the specified level is obtained, which will be: “nicely cooked, medium or slimy”, fold in half with a spatula
– Warmth for a second, flip and serve very popular.
A inexperienced salad is right to accompany
