Mushroom Omelette
original post:
Ingredients
2 eggs
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon coconut oil or butter
1 cup sliced mushrooms
½ clove garlic shredded
1 sprig rosemary
Mushroom sauce
4 tablespoon Butter
2 tablespoon Flour
2 cup milk
1 cup shredded parmesan cheese
2 Shallots chopped
2 cups Mushrooms sliced
1 garlic clove shredded
¼ teaspoon Salt
¼ teaspoon Sugar
½ teaspoon Ground Allspice
¼ teaspoon Black pepper
Instructions
For the sauce
- Melt butter and sauté the chopped shallots and mushrooms over height heat until tender
- Add the flour; stir the mixture for a few second without burning until all the flour is cooked out
- To that mixture add the milk, garlic, salt, sugar and ground allspice.
- Once the mixture begins to smooth out add cheese
- Allow the mixture to thicken into a creamy sauce.
For the omelette
- Slice the clean mushrooms
- Beat the two eggs with the salt and black pepper
- In a non-stick pan melt the butter or add oil on high heat
- Sauté the mushrooms until they are browned then stir in the shredded garlic
- Pour the egg all over the mushrooms pushing in with the spatula and allowing the runny egg to seep to the edges (see video demo)
- Once the egg is no longer runny reduce heat to low, add the sprig of rosemary on top, cover and cook for 1 minute or until the top is firm
- Once the top is firm remove the rosemary sprig and flip the egg
- And add sauce to the center and fold over
- garnish with the rosemary sprig and Serve