Mellow mushroom omelette
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Simple mushroom and leek omelette
Ingredients
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2 large free range eggs, whisked
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3 large (or 80-90 grams) chestnut mushroom
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4 tablespoons (25 grams) sliced leeks
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4 tablespoons (or 20 grams) grated mature cheddar*
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3 tablespoons of salted butter
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1 teaspoon mixed herbs
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1 teaspoon of garlic powder
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1 teaspoon ground pepper
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A pinch of salt for seasoning
*If you prefer, you can use another type of cheese. However I do recommend using a hard cheese rather than a soft or cream cheese. Depending on what kind of cheese you use, do be aware you may not need to add any salt.
Method
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Heat up a non-stick frying pan with the 2 tablespoons of butter. As the butter starts to melt, add your sliced leeks. Fry for 2-3 minutes until slightly soften.
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Then add the sliced mushrooms into the pan. Stir for a few minutes, until the mushroom start to become brown.
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Now add the teaspoon of mixed herbs and garlic powder, then stir the mushroom and leeks. Now add the remaining 2 tablespoons of butter. Spread out the leeks and mushrooms in the pan.
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Then pour in the whisked eggs into the pan. Move the pan so that the eggs fully cover the pan. With a spatula, start to scrap the sides of the omelette, so that it will easy to remove from the pan later. Cover the pan for 1-2 minutes if you prefer your omelette more set.
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Now remove the lid and add the grated cheese even around the pan. Then add the ground pepper and a pinch of salt to finish.
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6. You can fold the omelette into half or try to roll out on to a plate. Otherwise you can cover the pan with a large pan and turn out. Bon appetite!
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SUGGESTION: You can have the omelette on its on. Or have a simple green salad or some rocket leaves dressed with some olive oil, lemon juice and season with salt an pepper.
