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I have, crazily, been making omelettes my whole life without adding garlic! Having seen the error of my ways, I now have a lot of catching up to do. This simple mushroom omelette has lots of garlic, cheese and fresh mushrooms! Feel free to vary the mushrooms with what's in season if you like wild mushrooms.
Hampshire, England, UK
1 person made this
- 2 tablespoons butter
- 2 cloves garlic, thinly sliced
- 4 medium mushrooms, thinly sliced
- 2 large eggs
- 1 tablespoon chopped fresh coriander
- 1 handful grated cheese, of your choice
- salt and pepper, to taste
MethodPrep:10min ›Cook:6min ›Ready in:16min
- In a non-stick frying pan over a high heat, melt the butter then add the garlic. Cook and stir for several minutes until quite crispy and golden brown. Lower the heat to medium then add the mushrooms; cook and stir for several minutes until golden brown.
- Increase the heat to medium high, spread the mushrooms out over the base of the pan then pour in the eggs. Pick up and tilt the pan if necessary to spread the egg around. Working quickly, sprinkle the cheese over and season with salt and pepper, lower heat to medium. When you start to see the top of the omelette bubbling give the pan a wiggle to loosen the base.
- I like my eggs cooked very well, so I flip my omelette over in the pan and cook until dry before folding and transferring to a warm plate. However, when the cheese has melted on top and the egg is to desired consistency you can either fold over and serve at this stage if you like them a bit runny, or place under the grill for a moment or two to finish. Whatever your preference, this is a forgiving omelette and should stay together well.
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Mushroom and coriander omelette recipe - Recipes
Mushroom Omelette is an easy-to-make breakfast recipe that can be enjoyed by people of almost all age groups. This yummy omelette is prepared using mushrooms, eggs and onion, which makes it a highly nutritious dish. One can also add garlic, tomatoes or potatoes to enhance the appeal of this omelette recipe. Eggs are loaded with health benefits, in fact, people say it's one of the best ways to start the day. So, if you are one of those who are bored of making the same old egg recipes, we hereby present a slightly different one that will prove to be a real treat for your taste buds. So, indulge in the tempting flavours and treat your friends and family to this delectable Continental recipe as well!
To make the parathas, put the flour in a mixing bowl and add the oil and salt to taste. Pour in the water a little at a time, mixing with a spoon or your fingers, until it starts to come together. Knead well to form a smooth dough. Cover with cling film and leave to rest for 10 minutes.
Divide the dough into eight equal portions. Roll out each portion into a 15cm/5in diameter circle. Spread a little melted ghee over the paratha and dust with a little flour. Fold it in half. Spread a little more ghee followed by a little more flour and fold it into a quarter. Using very little flour to dust, roll it out again to around 18cm/7in diameter.
Heat the frying pan over a low heat. Fry each paratha for 1–2 minutes. Turn it over and fry for a further 2 minutes, until there are brown speckles across it. Spread ½ teaspoon of melted ghee over the top and flip it over, adding more ghee to the top. Cook for 30 seconds. Keep warm while you make the rest of the parathas.
To make the omelette, grind the cumin, coriander seeds and chillies in a pestle and mortar to a coarse paste. Place in a mixing bowl and add the onion, fresh coriander, chilli and turmeric. Mix and add salt to taste. Break in the eggs and whisk lightly.
Heat 1 tablespoon of oil in a large, non-stick frying pan. Pour in half the egg mixture, making sure you distribute it evenly across the pan. Cook for 2 minutes on a medium heat, until it sets, is light brown and slightly crisp around the edges.
Flip the omelette over, press lightly with the back of a spatula and cook for 2–3 minutes more. Set aside and keep warm.
How to make omelette
1. Wash the veggies. You can use only onion / shallot or other veggies like firm ripe tomatoes (deseeded), capsicum and grated carrots. Chop onions, capsicum, green chili and tomato finely and add to a bowl. Add salt and turmeric. Mix well.
4. Add oil to a pan and heat it. Do not let the pan turn extra hot.
5. When it is just hot enough, pour the eggs mixture.
6. Wait until the base firms up, flip it to the other side. Cook until the egg and veggies are cooked.
7. I prefer to flip the omelette again and cook to make sure it is cooked thru fully. Switch off the stove. To finish off, sprinkle a dash of pepper powder or red chilli powder if you desire.
Coconut-milk omelette with marinated mushroom
Slice the mushrooms in half and marinate in the soya sauce, chopped coriander, and seasoning.
Beat the eggs and coconut milk until combined and season to taste. Warm the olive oil in a pan over a medium to low heat, then pour the egg mixture into the pan and cook briefly.
Place the pan with the egg mixture under a hot grill until the top turns slightly golden in colour. Turn one side of the omelette onto the other.
Top with the marinated mushroom, then season to taste and serve hot.
Cook’s note: You can happily substitute the king oyster mushrooms with shiitake, enoki or even brown mushrooms.
Per serving: 1491.2 kJ, 19.2 g protein, 27.1 g fat, 9 g carbs
The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.
Coconut-Milk Omelette with Marinated Mushrooms recipe
120g king oyster mushrooms
4 table spoons sweet soya sauce
1/2 cup chopped coriander
Sea salt and freshly ground black pepper
6 organic eggs
4 table spoons coconut milk
1 table spoon olive oil
Slice the mushrooms in half and marinate in the soya sauce, chopped coriander and seasoning.
Beat the eggs and coconut milk until combined and season to taste. Warm the olive oil in the pan over a medium to low heat
Then pour the egg mixture into the pan and cook briefly.
Place the pan with the egg mixture under a hot grill until the top turns slightly golden in colour.
Turn one side of the omelette onto the other.
Top with the marinated mushrooms, then season to taste and serve hot.
(You can substitute the king oyster mushrooms with shiitake or even brown mushrooms.)
A delicious low-carb breakfast recipe, this omelette is packed with protein, fibre, and healthy fats.
- 3 nos Fresh eggs
- 1/2 tbsp Coconut oil
- 3 tbsp Mushrooms chopped, lightly sauteed in butter
- 2 tbsp Cheese grated
- 1 tbsp Chives or Coriander, chopped optional
- Salt and Pepper to taste
Crack eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork or whisk until fully combined and frothy.
Add ½ tablespoon of oil to the hot pan, then carefully pour in the beaten eggs.
How to make Mushroom Omelette:
- Beat the eggs in a bowl and add 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper powder, 2 fine chopped green chilies, coriander leaves and salt to taste. Mix it well and keep aside.
- Melt butter in a non-stick pan and add chopped garlic in it. Saute for a few seconds and then add sliced onion.
- Cook till the onion is little tender, it will take about 2 minutes on a low flame. Add sliced mushroom, 1/2 teaspoon black pepper powder, 1/2 teaspoon dried oregano, some freshly chopped coriander leaves and salt to taste.
- Cover the pan and leave to cook it for 2-3 minutes on a low heat. Uncover and stir fry for one more minute till the mushrooms dried up. Keep the mixture aside in a separate bowl.
- Now reheat the same pan and now heat 1/2 teaspoon oil in it over high flame.
- When the oil is properly heated, reduce the flame and spread the egg mixture in it. Leave the eggs for 2-3 minutes with lid on. In this way eggs gets cooked very well.
- Uncover and spread half of the mushroom mixture over half of the egg mixture and leave for one more minute to cook.
- Flip it carefully and your mushroom omelette is ready to serve.
- You can use finely chopped onion in it instead of sliced onion.
- You can add cheese into it.
If you are looking for more Egg Recipes, then do check Egg Fried Rice, Egg Pakoda and Egg Paratha.
2. Mediterranean Omelette
If you love the idea of sitting in the warm morning sun eating a delicious omelette with the tastes of the Mediterranean, look no further than this delicious breakfast.
This omelette is super simple and should only take 5 minutes to prepare. Beat your eggs with a knob of butter, then add a small handful of spinach, 2 tbsp of olives, 2 tbsp of white onions, 1 tbsp oregano, and stir.
Add the mixture to your omelette maker and cook – easy!
To begin making the Cheese Masala Omelette Recipe, chop tomatoes, onions, chillies and coriander leaves. Grate the required amount of cheese and keep aside.
Break 2 eggs into a mixing bowl and add the chopped tomatoes, onions, green chillies, coriander leaves and grated cheese. Mix all the ingredients well to make a the omelette mixture.
Place an omelette pan on medium heat and add some oil to grease the pan. Once the pan in hot, reduce the flame to low and add the egg mixture to the pan. Make sure the egg mixture is equally spread across the pan.
Cover the pan with the lid, so that the omelette gets cooked a little faster
Remove the lid and check if the omelette has cooked. You can either flip the omelette to cook on the other side or fold the omelette in half and cover the pan again so that the cheese melts inside the omelette and all ingredients get cooked thoroughly
Keep the lid on for 30 seconds to minute and then turn off the flame.
Serve Cheese Masala Omelette Recipe with a cup of Adrak Chai Recipe and a fruit bowl for a sumptuous breakfast.