On 7th January 2015, This was Dinner…
More mushrooms today, I nice and simple omelette.
- Gently whisk up 3 eggs per omelette -season
- Chop some mushrooms
- Grate some parmesan
- Get oil, butter, basil & seasoning ready
Heat some oil and butter in a pan and cook the mushrooms. Set aside.
Heat more oil and butter in a pan and add the egg mixture. Swirl around the pan, pushing down at the sides with a wooden spoon then swirling again.
When the omelette is cooked (and I like mine still ‘wet’ on top so that it finishes cooking when you fold) scatter on the mushrooms, parmesan and basil, then fold.