The other omelet

In my recent post about some of the ways we use the fresh tarragon from our garden, I wrote about what I call my ‘French omelet’. I mentioned that I make a second omelet, with mushrooms, parsley and cheese. I’ve just made and consumed one of these – it’s lunchtime in Melbourne – so I thought I’d briefly tell you about it, beginning with a photo.

IMG_0681

The ingredients are: 60-70g button mushrooms, butter, 2 x 60g eggs, sea salt and black pepper, 20ml of chopped fresh parsley and 30-35g of grated cheese.

I chopped the mushrooms roughly and sauteed them with some melted butter in a non-stick pan, small enough to make a 2-egg omelet. The mushrooms were tossed regularly, until they were soft and beginning to brown.

Meanwhile, I whisked the eggs in a bowl with a couple of pinches of salt and pepper – the cheese provides additional salt – and the parsley and cheese were then folded into the egg. I go easy on the cheese – its function is to melt and soften the texture of the omelet rather than to provide a prominent flavour.

I transferred the cooked mushrooms to a bowl and tipped the egg mixture into the still-warm pan and returned it to a low-to-medium heat. I then added a pinch of salt and pepper to the mushrooms and sprinkled them evenly by hand across the surface of the omelet. After about 4 minutes – sorry, I wasn’t watching the clock- the omelet was setting around its rim. I flipped it and turned off the heat, allowing one minute for the omelet to finish cooking.

Easy and nutritious!

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About rmgtravelsandfood

Maggie and I are both in our early 60s and live in Melbourne, Australia. This blog is devoted to our shared passions for travel and fine dining at home. As cooks, we are skilful and adventurous within a framework of mainly traditional ingredients and techniques, and we aim to prepare nutritious food that looks good and tastes delicious. Our evolving repertoire is influenced by both our travels and Melbourne's vibrant food culture. While we are young enough, our priority travel destinations are overseas, although we do spend a few weekends each year exploring south-eastern Australia. As travellers, we are most comfortable with a combination of organised and independent touring. Our first overseas journey together was to Italy in the northern autumn of 2008. We later travelled in France (2009), Spain (2011), Singapore and Cambodia (2012/13). All trips from 2014 onwards are documented in this blog.
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One Response to The other omelet

  1. Love ‘the other omelette’. Sounds delicious.

    Like

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