Mushroom Omelette

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Ingredients

2 eggs

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon coconut oil or butter

1 cup sliced mushrooms

½ clove garlic shredded

1 sprig rosemary

Mushroom sauce

4 tablespoon Butter

2 tablespoon Flour

2 cup milk

1 cup shredded parmesan cheese

2 Shallots chopped

2 cups Mushrooms sliced

1 garlic clove shredded

¼ teaspoon Salt

¼ teaspoon Sugar

½ teaspoon Ground Allspice

¼ teaspoon Black pepper

Instructions

For the sauce

  • Melt butter and sauté the chopped shallots and mushrooms over height heat until tender
  • Add the flour; stir the mixture for a few second without burning until all the flour is cooked out
  • To that mixture add the milk, garlic, salt, sugar and ground allspice.
  • Once the mixture begins to smooth out add cheese
  • Allow the mixture to thicken into a creamy sauce.

For the omelette

  • Slice the clean mushrooms
  • Beat the two eggs with the salt and black pepper
  • In a non-stick pan melt the butter or add oil on high heat
  • Sauté the mushrooms until they are browned then stir in the shredded garlic
  • Pour the egg all over the mushrooms pushing in with the spatula and allowing the runny egg to seep to the edges (see video demo)
  • Once the egg is no longer runny reduce heat to low, add the sprig of rosemary on top, cover and cook for 1 minute or until the top is firm
  • Once the top is firm remove the rosemary sprig and flip the egg
  • And add sauce to the center and fold over
  • garnish with the rosemary sprig and Serve