A three-egg mushroom omelette makes a perfect breakfast or light lunch or dinner for two people, along with some toast or crusty bread and some fresh fruit or a green salad depending on your preference and the time of day you serve it. It's amazingly simple and fast, too. You might think that making a perfectly folded omelette is tricky, but there's really a simple knack to it if you follow these instructions, and you don't even need to use a no-stick pan.
This omelette is delicious even using just white button mushrooms if that's what you have on hand, but it's always a treat to mix in some other varieties if they're around, like porcini, shitake, or oyster. I suggest using a light seasoning of sea salt, fresh ground black pepper and a small pinch of cayenne here, just enough to taste without overwhelming the flavors of the mushrooms, but feel free to use any seasoning you like.
|Simple Three-Egg Mushroom Omelette|
|Recipe by Lisa Turner|
Published on September 1, 2007
Simple and delicious three-egg omelette with fresh mushrooms — a perfect breakfast or light lunch for two