MUSHROOM STUFFED OMELETTE

Cuisine: Continental

Serves: 1

Total time: 15 mins

Weekends is the only day we get chance to have family breakfast and I always try to serve typical Kerala breakfast. That whole week we were busy in our offices, shopping and packing things for our month long vacation to Kerala – India. Once we are in Kerala then we would be relishing only on Malayali food delicacies in which more of coconut is used. So before heading for vacation in home town, my kids said that they wanted to have some super yummy continental type of breakfast that can be cherished for a month.  So it called me for a special treat. 

Like everyone, weekends are always special for us. We look forward for weekend breakfast as this is the only day where we get to have breakfast together. As usual Mr.B don’t like see struggling in the kitchen and thereafter packing, so he insisted to order something exotic and have a relaxed breakfast, but then I am one such freaking Mom, who has the mission of emptying up the fridge before travelling and kids request for special menu, all these thoughts were rumbling around my mind, which made me realize why not prepare something exotic ad healthy for the home itself, for my family to remember for the rest of the month.

So my today's meal preparation is on leftover ingredients from my fridge. Hence I decided to make Mushroom Stuffed Omelette with toasted bread, Grilled cheese tomatoes and Custard milk with chia seeds.

There are more than one ways of preparing Omelettes. A variety of different vegetables can be used for the fillings and the possibilities are endless with some shredded cheese, ham, bacon, chicken, leftover foods and it all tastes so yum and nutritious. Omelette cooks so quickly and are best when served immediately.

So lets start preparing this yummy super filling breakfast “Mushroom Stuffed Omelette”.

Ingredients:

• 1 egg
• 1 cup mushrooms, sliced
• Spinach Hand full
• 1 spring of onion leaves, sliced
• ¼ cup onions, sliced
• 1 tbsp. milk
• Butter
• Pepper
• Salt
• 1 tbsp. Sour cream

Procedure for the Filling:

Wash the mushrooms and pat it dry. Slice the mushrooms and the onions.

Rinse the spinach in cold water and pat dry.  Heat a pan, add some butter and toss the spinach leaves for few seconds and keep it aside.

In the same pan on high flame, add the sliced onions, add some salt to taste and toss it for less than a minute, now add the sliced mushrooms, pepper and fry till all the water dries out and mushroom is cooked and keep it aside.

Procedure for Omelette:

Crack the egg into a small mixing bowl. Beat the eggs with a fork until light and fluffy. Adding milk is optional. Season with salt and pepper and beat until well blended and set aside. Don’t overdo seasoning as our filling already contains seasoning.

Milk is added to give the egg a smooth texture.

In a non-stick pan, heat butter over medium-high heat.  Drop in the beaten egg and swirl it around. Gently push the cooked portions from edges towards the centre with a spoon or a turner so that uncooked eggs can reach the hot pan surface and this will give volume to the Omelette, similar to how we do scrambling. 

I like to keep my eggs runny, so when the base begins to cook, start placing the pre-cooked vegetables on the half portion of the Omelette and then with a turner lift the other half egg and fold it over the vegetables. Slide the Omelette onto a serving  plate.  Serve immediately with toasted bread and a dollop of sour cream.

A veggie-stuffed Omelette makes for an easy and satisfying brunch when paired with some sautéd veges, cheese stuffed tomatoes (for recipe click the link) and sausages. Cooked mushrooms and spinach tend to leave out some more liquid hence it is best to be served immediately. Enjoy the stuffed nutritious Omelette.  It’s not only a treat to the taste buds but it is packed with nutrients and health as well. 

Do try this yummy brunch on your Sundays and get a great punch of health and taste together. let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!

Please do SUBSCRIBE this Blog and like us on www.facebook.com/inishkitchen if you liked this recipe and wish to receive more updates on the upcoming posts