Here is a rather quick omelette idea for a – let’s say – weekend morning. It is not the most interesting omelette in the world, I’m sure you can think of this yourself as well! :) I am just, hmm, reminding you…
(for 2 people)
100 gr. mushrooms (I do recommend shiitake mushrooms, yummmm)
2-3 spring onions (it’s up to you actually)
1 tbsp of olive oil (divided half-half)
1. Chop mushrooms and spring onions in small pieces.
2. In a small bowl, beat eggs with salt and pepper and put aside.
3. Pour 1 tbsp olive oil on a pan and put on a medium heat. Roast mushrooms until they are a little brown. Do not burn them. When it is done, put them in a separate plate.
4. Put the pan again on medium heat. Pour 1 tbsp olive oil. Put the spring onions inside and stir them in the pan for a while until they are just cooked. When they look softer and cooked, add the egg mixture and cover the pan with a lid.
5. Check the omelette constantly. When you see that the bottom is cooked (and please, not burned!), turn it upside down inside the pan (I usually do this by the help of the lid). Cook the omelette a bit more until it is done according to your wishes (I personally prefer really dry omelette).
6. Take the omelette on a plate and put the mushrooms on the omelette. Divide it into 2 pieces when you are about to eat.