Recipe of Perfect Mushroom Omelette

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The ingredients needed to make Mushroom Omelette:

1. Make ready 200 gms paddy straw mushrooms
2. Get 4 eggs
3. Prepare 1 onion finely chopped
4. Take 2 green chilies finely chopped
5. Make ready 2 tbsp chopped coriander leaves
6. Prepare 3/4 tsp turmeric powder
7. Get 1 tsp red chilli powder
8. Make ready 1/4 tsp pepper powder
9. Prepare To taste salt
10. Prepare 2 tbsp oil

Mushroom omelette recipe - This mushroom omelet is super quick to make and tastes delicious. There is no cheese or milk used in this recipe & it is needs only a handful of ingredients that are. Add mushrooms, salt, pepper, garlic powder and chives. Saute until heated through and mushrooms have reduced slightly.

Steps to make Mushroom Omelette:

1. First of all, wash the mushrooms and then cut into slices.
2. Heat 2 tsp oil over a medium-high flame. Add the mushrooms with 1/2 tsp turmeric powder and salt to taste. Saute them for 4-5 minutes or until done. Remove and keep aside.
3. Break the eggs into a bowl and add salt, turmeric powder, chilli powder, pepper powder, chopped onions, chopped green chillies and chopped coriander leaves. Beat until frothy.
4. Heat a nonstick frying pan over a medium flame. Sprinkle half of the remaining oil all over. Then pour half of the beaten egg mixture into it and spread it evenly around the pan.
5. Now add half of the cooked mushrooms on top. Cover and cook for a minute or two.
6. Once one side of the omelette is cooked, gently fold it into half and cook for another 1-2 minutes. You can also optionally flip the omelette and cook.
7. Remove it from the pan. Repeat to make one more omelette with rest of the oil, egg mixture and mushrooms.
8. Serve the delicious mushroom omelette hot as a breakfast.

Add mushrooms, salt, pepper, garlic powder and chives. Saute until heated through and mushrooms have reduced slightly. Omelette: Break two eggs into a bowl and whisk. This mushroom omelette is quick and easy to make, and provides a great healthy way to start your day. To make the topping, melt the butter in a small pan, add the mushrooms and cook for four minutes until soft and golden.

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