Old Fav: Cheesy mushroom and spring onion omelette.
I think it’s worth documenting this seemingly easy dish. I almost gave up trying to make Omelettes as it always turned out as scrambled eggs!
- 3 eggs per omelette
- Salt and pepper to season
- 1 spring onion
- Grated cheese
- A bit of Feta (if you want)
- Knob of butter
- Olive oil
- No milk needed unless you want to add it
Pour a little oil into a frying pan on medium heat and add the mushrooms. Cook until they begin to go soft then add the spring onion. Cook for a minute or so until they soften too. Remove the pan from heat and set aside.
In a bowl, add 3 eggs (for each omelette) and whisk a little. Season with a little salt and pepper to taste.
In a clean, smallish frying pan add the butter and heat on low. When the butter has melted pour in the eggs. Using a wooden spatula or wooden spoon, ensure that the edges of the omelette do not stick to to the pan. After a minute or so the whole thing should become firmer (you should be able to shake the pan and the omelette should move with the pan and not be stuck to the bottom).
When almost cooked, add the mushrooms and spring onion then top with the cheese (as much as you like).
Carefully fold the ’empty’ half on to the side with the filling. Cook on a medium-high heat to slightly brown the omelette. Carefully flip the whole thing over to do the other side. Remove from the heat and serve immediately.