Mushrooms release their liquid as soon as they hit the pan. If you do not wait for it to evaporate the mushrooms have effectively been boiled and the omelette is watery. Be patient until you hear them sizzling, then pour in the egg.
Ingredients
For the omelette
For the filling
Method
-
Fry the mushrooms
Heat the butter over a high heat and add the mushrooms. They will release liquid; cook for 8 minutes until it has gone and the mushrooms brown.
-
Add the onion
Add the onion and cook for 3 minutes, then scatter in the oregano.
-
Beat the eggs
Beat the eggs, milk, salt and pepper.
-
Pour
Pour the egg over the mushrooms and turn the heat down.
-
Cook
Cook covered for 5 minutes, scatter the cheese over and give it 1 minute more.
Tips
- Wait until the mushroom liquid has gone; rushed mushrooms make the omelette watery.
- Do not wash the mushrooms, wipe them with a damp cloth.
- Do not crowd the pan, as too many mushrooms steam instead of browning.
Nutrition
290
kcal
19 g
Protein
21 g
Fat
5 g
Carbs
2 g
Sugar
1 g
Fibre
Values are per serving and approximate.