Eggs never, ever disappoint. They work perfectly for breakfast, brunch and brinner. I have tried muffins, scrambled, poached and desi style this year. Omelettes, however I shy away from omelettes, each time I tried to flip, the whole thing would break and I ended up with scrambled bhurji instead. But mom always does the flip so effortlessly. I roped her in for this mushroom omelette.
Ingredients –
- Eggs – 2
- Mushrooms – 8 to 10 button mushrooms
- Onion – 1 small
- Ginger – 1 inch piece
- Spinach – 100 grams
- Red chilly powder – 1tsp
- Turmeric powder – 1tsp
- Butter – 1 tsp
- Salt – to taste
Method
- Chop the onion and ginger finely
- Roughly chop the spinach and slice the mushrooms
- Microwave mushrooms for one minute and drain out the extra water
- Heat and melt butter in a pan, add the onions and ginger, cook till the onions are transparent
- Add the mushrooms and spinach and cover for about one minute
- Crack the eggs, add turmeric, chilly powder and salt and beat till frothy
- Evenly spread the vegetables around the pan and add the egg mixture. Top with some melted more butter and cover for 3 to 4 minutes and cook on a medium flame
- Check that the omelette is cooked from the bottom side and the mixture has started to set in, only then flip the omelette upside down using a long spatula
- Press down and cook for another 2 minutes
- Serve with toast, salami, sausages, hash browns, bacon or anything else brekky dreams are made of.
Happy Chomping 🙂