Omelette Stuffed with Mushrooms
June 8, 2013

On my last family get together my cousin was making delicious omelettes for everyone so I asked if he would let me feature his recipe and he kindly agreed. So here is his delicous breakfast treat.

Cuisine Fusion
Course Breakfast
Serves 2
Method Stovetop
Difficulty Easy
Cook Time 30  minutes
  • Cuisine Fusion
  • Course Breakfast
  • Serves 2
  • Method Stovetop
  • Difficulty Easy
  • Cook Time 30  minutes
Ingredients
eggs
2  
shiitake mushrooms or button mushrooms
10  
chicken stock
1   cup
onion ( chopped finely)
1  
tomato ( chopped)
1  
coriander leaves
10 -15  
milk
2   tablespoon
pepper
1   pinch
oil
1   tablespoon
Instructions

1. Chop the onion, tomatoes and mushroom . In a pan, add a cup of stock, mushrooms and tomatoes and let it boil for approximately 15 minutes. Remove from the fire and set aside.

2. In a pan, add oil, chopped onion and saute till onion is translucent. Then add the mushroom tomato mix. and let it cook for 5- 10 minutes.

3. Add a few coriander leaves for garnish and set aside.

4. In a bowl, crack two eggs. Add two tablespoons of milk, salt and pepper and beat it.

5. In a pan, add oil and add the beaten egg and spread uniformly like a pancake. Let the egg cook for 3-4 minutes on medium low. When it appears to been cooked, add mushroom stuffing and let it cook for another 2 -3 minutes. Flip the omelette and serve with toast and ketchup.