5 min<\/p>\n
Easy<\/p>\n
200 kcal<\/p>\n
Quick, simple, and full of flavor, a mushroom omelet is perfect for a last-minute meal or a light lunch. With just a few eggs and some mushrooms you can make a tasty dish in minutes \u2014 serve it alongside a green salad.<\/p>\n
– Serves: 4
\n– Eggs: 8
\n– Mushrooms: 300 g
\n– Garlic: 2 cloves
\n– Chives: a few sprigs
\n– Parsley: a few stems
\n– Butter: a little
\n– Salt: a pinch
\n– Black pepper: a pinch<\/p>\n
Total time: 15 min
\nPrep: 5 min
\nCook: 10 min<\/p>\n
\nRinse the mushrooms briefly under cold water, pat them dry, and cut them into large pieces. Melt a knob of butter in a pan and saut\u00e9 the thinly sliced garlic for about 2 minutes. Add the mushrooms and cook for roughly 3 minutes, then stir in the washed, finely chopped parsley at the end.<\/p>\n
\nBeat two eggs with a fork for a few seconds \u2014 stop as soon as they start to froth. Mix in the chopped chives, then season with salt and pepper.<\/p>\n
\nMelt another small knob of butter in a small skillet and pour in the beaten eggs. Using a fork, pull the liquid from the edges toward the center without scraping the pan\u2019s bottom so the omelet can begin to set. Spoon some of the cooked mushrooms into the center of the skillet.<\/p>\n
\nWhen the omelet has mostly set, fold the top edge down toward the center and do the same with the bottom edge. Flip the omelet and cook it to your preferred doneness.<\/p>\n
Service
\nServe immediately while hot with a green salad, and top the omelet with the remaining mushrooms.<\/p>\n\n\n