Mushroom omelette for brekkie
KUALA LUMPUR, March 10 ― I cannot stress the importance of having a good nutritious breakfast before starting off your day. Eggs are a good source of natural, high quality protein so it helps keep you feeling satisfied longer... which makes resisting the unhealthy snacks later in the day that much easier.
Nearly half of the egg’s protein and other important nutrients are found in the yolk so do not throw away the egg yolks when making your next omelette.
The number one rule when making an omelette is not to over mix the batter. We are not making fluffy scrambled eggs, so there is no need to over whip the eggs, just use a large fork and mix the egg yolks and whites together.
The other important rule when making an omelette is to ensure you are using the right pan (in terms of size and type). I normally use a non-stick pan of about 15-20 cm in diameter ― roughly a medium-sized pan when I make an omelette with two to three eggs.
Using a big pan for an omelette made with one egg will result in a very dry, thin omelette. You want to make sure your omelette is moist and thick. The last rule for a perfect omelette is to ensure you cook the ingredients in the omelette first and then sprinkle into the egg mixture in the non stick pan.
Fresh Swiss brown mushrooms are used in this recipe as opposed to canned mushrooms. Fresh mushrooms are readily available in most supermarkets these days so there really isn’t a need to opt for the canned mushrooms.
Not only is it saltier, but also it has been soaked in brine for a long period of time. Water will ooze out from the canned mushrooms, spoiling your almost perfect omelette.
Jump start your morning with a couple of eggs and you’ll be surprised that you may end up losing weight as it increases satiety and energy, helping people comply with a calorie reducing diet through the day. Now, isn’t this the perfect recipe to start your day off with?
Preparation time: < 10 minutes
Cooking time: 5 minutes max!
For the omelette batter:
2 chicken eggs, mixed with 1 tablespoon of fresh cream (do not over mix!)
6 fresh Swiss brown mushrooms, skin cleaned with a damp cloth and cut into halves
1 tablespoon of grated Cheddar cheese
½ teaspoon butter for mushrooms and ½ teaspoon butter for omelette
½ teaspoon olive oil
1. To cook the mushrooms, heat a medium-sized non-stick pan over high heat. Once pan is smoking, add butter and tilt pan to coat base. Add mushrooms and sauté over high heat until butter fully coats mushrooms and mushrooms are cooked
2. Using the same pan, add butter and olive oil and heat over medium heat, twirling oil around the pan to coat the base.
3. Pour in egg and cream mixture and shake pan to coat the base evenly.
4. Using a wooden spatula, draw cooked egg away from the edges of the pan to the centre, allowing the raw egg to cook. Repeat this process for about 30 seconds over medium heat.
5. Add cooked mushrooms and grated cheese.
6. Slowly, fold in the egg mixture and turn off heat.