Cheesy Mushroom Omelette

Have been craving this for awhile. Cooked it last week for the first time.

Cooked again this week, was sharing with Karen that it can be our breakfast which is both filling and nutritious.😄😄

Ingredients at a glance (makes 4 omelette)

6 eggs

300g white button mushroom or a box from NTUC..( is okay to have more)

Butter or oil

Salt 

Pepper

Oil for frying omelette

Cheese (Any type you have on hand)

Mozerella, Red and white cheddar or slice sandwich cheese)

*Karen, you can add onions, belle peppers, ham etc..

Method

1. Wash button mushroom, rid the dirt inside the gills of mushroom. Slice the mushroom thinly.

 

2. Beat eggs in a bowl, add 1/4 tsp salt and a dash of pepper.

(Can add a bit of slury to prevent egg from breaking during flip)

3. Heat up wok but do not put oil, throw in the mushroom and allow it to sweat in the wok. (A lot of water will come out from this sweating process)

4. Until the wok dries up, mushroom smell emerge, add a tbsp of butter, salt and black pepper to fry further. Dish up but aside.

5. Beat the eggs in a dip bowl, add salt, pepper and if have milk, add 2 tbsp of milk to the egg mixture. 

(Slury - 1 tsp corn starch to 3 tsp water).

Can add this slury to egg mixture to prevent omlette breaking when flipping (optional).

6. Heat up oil in wok,  use a ladle to scoop enuf egg mixture and when the egg firms up a bit on the bottom, quickly place mushroom on one side of omelette. Lower fire a bit as you will sprinkle  cheese over the mushroom. You may add black pepper and some parsley..

7. Up the fire and flip the omelette into a half , you may fry till crispy or if you opt for something not so fried, can dish up and serve with hotdog, salad or a butter toast.

Specially blog this for my dear friend, Karen, enjoy it and let me know where I can be clearer in the processs😄😄

Hope W will be able to whip this up..

Jia you!!