Nothing is as good as a fluffy mushroom omelette for breakfast with a cup of coffee or tea. This mushroom omelette is an easy recipe; made in one pan in less than 20 minutes and it is perfect for breakfast.
Use a wet kitchen towel to wipe the mushrooms before slicing it.
200 g mushrooms
Heat butter and oil in a large pan over medium heat, add the mushrooms and cook until soft. Add chopped spring onion, mozzarella and chopped parsley, stir for more 1 minute, then turn off the heat. Transfer the mushrooms to a plate and set aside.
200 g mushrooms, 1 spring onion, 1 tablespoon butter, 1 tablespoon olive oil, 1 tablespoon fresh parsley, ¼ cup mozzarella
Wipe the pan with a paper towel. Crack all the eggs in a bowl, add salt and pepper, and whisk well, then cook the eggs in the same skillet on both sides.
8 large eggs, ¼ teaspoon salt, ¼ teaspoon ground black pepper
Transfer the egg to a serving plate, top with the mushrooms and serve warm.
Notes
I prefer to use both olive oil and a small amount of butter in cooking the mushrooms this combination gives the mushroom a good taste.
Be careful when flipping the eggs on the other side not to break it; I recommend using a large spatula.