cheese and mushroom omelette
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Eggs are a superfood. Forget your chia berries, quinoa and blueberries. Eggs are neatly packaged protein bombs, low in fat, rich in vitamins and iron and now that we have got over the cholesterol scare propaganda – it’s proven that they do not raise blood cholesterol levels – we can happily eat them every day and go to work on one, or two.
I must admit I usually eat them boringly scrambled for breakfast because it’s super quick, great for my weight-loss regime (no bread…) and keeps me going until lunch. But if I have more time, say on a Sunday, I’ll take some more care preparing them and throw in a few things because boy, are they versatile!
An omelette is such a lovely dish and can take on such different forms that it’s easy to forget it’s just egg. Spinach omelette. Ham and cheese. Just cheese. Chorizo and beans. Throw in some peppers and potatoes and you have a tortilla. Add tomatoes, aubergines and leftover pasta (I kid you not) and hey presto – una frittata. My grandmother used to make me a very elaborate omelette where she beat the whites then mixed in the yolks, fried it on both sides like a pancake and served it to me with sugar or jam – the combination now: bleurgh, then: bliss.
So many a Sunday morning I wake up and know exactly what I’m going to make for breakfast – I just need to decide what to throw in…
One of my favourite versions:
cheese and mushroom omeletteServings: 1Time: 10 minutes
- one egg per person (or two, if you’re ravenous)
- three or four mushrooms, wild if you’re lucky, chestnut or shitake, or just plain cups
- two slices of cheese, any type you favour (I used sliced Jarlsberg)
- salt, black pepper and a pinch of cayenne pepper
- cold butter
Whisk the eggs in a bowl, they must be well beaten. Add a few dots of cold butter to the egg – that’s the secret, it makes the omelette super-velvety and rich. Tear the cheese slices into rough pieces.
Melt some more butter in a frying pan on medium heat and add sliced mushrooms. Cook for a few minutes until all the slices are browned, turn up the heat and pour over the beaten eggs.
Season, throw in the cheese chunks and gently lift the sides of the setting omelette with a spatula to let the egg run off underneath.
Fold in half, turn onto the other side and slide off to a plate. A blob of ketchup works well.