Omelets are easy to prepare and an excellent way to use a very common ingredient, such as eggs, to cook a main course. In this version with fresh mushrooms.
Ingredients (for 2)
- 4 eggs
- 2 cups champignon mushrooms
- 1/4 cup milk
- 1 tsp marjoram
- 2 tbsp olive oil
- salt & black pepper
Directions
- Wash the mushrooms thoroughly, remove any black dots from the stems and slice them
- Take a small skillet or a nonstick pan, sized for the amount of eggs on preparation
- Beat the eggs in a bowl and add milk, marjoram, a pinch of salt and black pepper; stir to combine
- Heat the olive oil and add the sliced mushrooms; sauté at medium heat for 5-6 minutes, stirring regularly
- Spread the mushrooms evenly over the bottom of the pan and pour in the eggs
- Cook at low heat for a couple of minutes, until base and edges are set
- Fold over, cook for two minutes more and serve immediately
Tips from the Chef
You can use dried mushrooms (keep them in warm water for 2-3 hours before using) or, even better, Porcini mushrooms
Cambooza 