Mushroom Omelette. Add the mushroom mixture when the omelette still has some raw egg on top. Only cover half of the omelette with the mushroom mixture; you will be folding the omelette in half. Don't worry, the omelette will continue to cook, even after you take it off the frying pan.

When eggs are set, fold omelet in half. Mushrooms: On med-high heat combine butter and olive oil in frying pan and allow butter to melt. Add mushrooms, salt, pepper, garlic powder and chives. You can cook Mushroom Omelette using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mushroom Omelette

Prepare 2 of eggs.
It's 1 of red capsicum chopped finely.
It's 3-4 of button mushrooms chopped.
It's 1 of medium size onion chopped finely.
Prepare 1-2 of green chillies chopped finely.
You need 1/2 Tbsp of milk.
It's 2 Tbsp of olive oil.
Prepare As per taste of Salt.
Prepare As per taste of Black pepper.
It's For of garnish:.
You need 1 of Carrot julienne.
It's 1 of Cucumber slices.
It's 1/2 cup of Cabbage slices.

Saute until heated through and mushrooms have reduced slightly. Omelette: Break two eggs into a bowl and whisk. Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it. Spread evenly around the pan and sprinkle the mushrooms on top.

Mushroom Omelette step by step

In a bowl beat the eggs and add milk. Beat again and set aside..
Chop the mushrooms, onion, red capsicum, green chillies and set aside. In a sauce pan add oil and add the chopped vegetables. Sauté, add salt and black pepper. Set aside..
In the same sauce pan add oil and add the egg, spread all side of the pan uniformly and on half the side add the sautéed vegetable. Fold the half of the omelette and put the serving plate on top of it and flip it to place on the plate. Set aside..
Plate and add julienned cabbage, carrots, sliced cucumbers to garnish and enjoy..

When one side is cooked slowly fold the omelette into half with a wooden spoon. For the mushroom omelet with chives. Trim off the ends of the mushrooms, and cut into thick slices. Add the shallot, and cook, stirring, until it begins to soften, two or three minutes. Add a couple of glugs of extra-virgin olive oil.