Stuffed Egg Omelette
Eggs are universal breakfast menu option. This recipe is a bit different from the Indian omelette recipe which has onions, tomatoes and chillies. The salty and tangy cheese and earthy mushroom takes the omelette to a whole new level to enjoy and greet the morning with a big smile.
Ingredients:
Stuffed Egg Omelette
Ingredients
- 4 Eggs
- 100 Gm Button Mushroom
- 1 Medium Onion
- 50 Gm Processed Cheese Cubes
- 2 Tbsp Milk
- Oil
- Crushed Black Pepper
- Salt
- Fresh Coriander Leaves
Instructions
- Chop onions into small pieces.
- Wash the mushroom and pan fry it using 2 tbsp of oil. Saute the mushroom until almost all the water from the mushroom evaporates.
- Chop the mushroom into small pieces.
- In a bowl crack 2 eggs. Add onion, milk, crushed pepper, salt.
- Beat well with hand beater.
- On a griddle add around 1/2 tsp oil. When the oil gets hot add the beaten egg mixture.
- Cook the omelette on a medium heat. As the omelette starts getting brown flip it.
- As the other side is almost done, add chopped mushroom and grated cheese and fold the omelette into half. This will heat the cheese from both sides and will melt it.
- Garnish the omelette with fresh coriander leaves and serve it.
Notes
The onions can be substituted with spring onions. Use only the green part of it. Alternatively chives can also be used.
Milk used in this recipe keeps the omelette soft.
This recipe makes 2 omelettes.