Thursday, April 24, 2008

Making Mushroom Omelet

One thing I always remember when I travelled around the Philippines when I was young was that I was allowed to order the mushroom omelet breakfast in any hotel we were staying at. Usually, the mushrooms in the omelet are canned buttom mushrooms. But I didn't mind it, I love any kind of mushrooms.

Here's my recipe for mushroom omelet using oyster mushrooms. First wash your oyster mushrooms and slice them into strips like this.

Get a non-stick pan and put about 2 tablespoons of butter and dump the mushrooms in. Stir-fry them for about 4-5 minutes until they begin to brown.

While your mushrooms are frying on the pan, get a bowl ready and break 2 eggs into it. With a wire whisk, begin scrambling them (at the same time keeping an eye at your pan on the stove). You want to mix the eggs for about 2-3 minutes or until you can't see any separate whites. Another great thing to add to make the eggs fluffy is about a couple of tablespoon of milk or cream.

Salt and pepper your mushrooms. Not to liberally as you don't want a salty omelet. I did this to this omelet and I promise not to do it again. *grin* But pepper, you can add as much as your little heart desires.

Now set aside your mushrooms on a plate and use the same pan for the eggs. Add more butter (yeah baby, more butter! Like what Ree from www.pioneerwoman.com, you can never go wrong with more butter.). And make sure the eggs cover the whole bottom of the pan by moving it all around.

Remember the mushrooms you set aside? Now dump them on the middle of the eggs in the pan and its time to fold your omelet. You can see I have a japanese omelet pan. I love it! It makes it easy to roll up your eggs into a nifty omelet.

My omelet is all rolled up and ready to plate. I just slide this beauty onto my plate and it's breakfast time.

Like any Filipina, I usually eat garlic fried rice for breakfast. Here is my breakfast today, fluffy mushroom omelet straight from the skillet. Yum!

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