Introduction
Discover the delightful combination of a fluffy omelette and a rich mushroom filling in this classic recipe. Perfect for a filling meal or a leisurely brunch, this dish is versatile and can be customized with various fillings to suit your taste. While the base recipe showcases the sumptuous blend of eggs and cheese, the optional mushroom filling adds an earthy depth that elevates the dish. Whether you’re an experienced cook or a novice in the kitchen, this omelette is sure to impress.
Detailed Ingredients with measures
Omelette:
– 1 tablespoon (15g) butter
– 3 eggs
– 2 tablespoons cream (or 1½ tablespoons milk)
– Salt and pepper
– 1/3 cup grated cheese (any melting cheese, such as cheddar)
Mushroom Filling (optional):
– 1 tablespoon (15g) butter or olive oil
– 150g (5 oz) mushrooms, sliced (about 1½ cups)
– 1 small garlic clove, minced
– Pinch of fresh thyme leaves and finely chopped parsley (optional)
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Yield
One large omelette
This recipe is perfect for those looking for a quick yet satisfying meal. With a few simple ingredients, you can create a delicious omelette that caters to your taste preferences. Enjoy!
Detailed Directions and Instructions
Mushroom Filling
1. Melt the butter in a medium or small non-stick skillet over high heat until it starts to bubble.
2. Add the sliced mushrooms to the skillet and cook them for about 1½ minutes until they start to turn golden on the edges.
3. Incorporate the minced garlic along with a pinch of salt and pepper into the skillet, continuing to cook for an additional 1½ minutes until golden.
4. Remove the mushroom filling from the skillet and set it aside.
Omelette
1. In a mixing bowl, whisk together the eggs, cream, a pinch of salt, and some pepper until well combined.
2. Allow the skillet to cool slightly before lowering the heat to medium.
3. Add the butter to the skillet; when it begins to foam, pour the egg mixture into the skillet.
4. Give the eggs a few initial stirs with a spatula, mimicking the motion of making scrambled eggs. Once the base starts to set, spread the eggs out evenly to cover the bottom of the skillet.
5. After waiting 20-30 seconds, use a rubber spatula to lift up the edge of the omelette; tilt the pan to allow the uncooked egg to run underneath. Repeat this 2 or 3 times around the edges.
6. On one half of the omelette, sprinkle some of the grated cheese, then add the sautéed mushrooms, followed by a sprinkle of thyme and parsley. Finish by adding the remaining cheese on top.
7. Cover the skillet with a lid and cook for about 30 seconds, or until the underside is lightly golden and the top is just set; the cheese will not yet be fully melted.
8. Gently fold the omelette in half to cover the mushrooms and cheese. Immediately transfer it to a serving plate, allowing the residual heat to melt the cheese further.
Notes
Texture Improvement
1. Using cream in the omelette contributes to a velvety, fluffy texture. You can substitute it with milk or omit it entirely.
Filling Variations
2. Other filling options include bacon or ham, which can be sautéed with vegetables prior to making the omelette. Additional options are olives, sun-dried tomatoes, artichokes, peppers, flaked hot smoked salmon, or even leftover items like roast chicken or Spaghetti Bolognese sauce for creative variations.
Recipe Background
3. This recipe was originally known as “Ultra Lazy Ham Cheese Zucchini Omelette” and has been updated to reflect classic omelette preparation instructions.
Nutritional Information
4. This recipe yields a substantial omelette meant for one serving. Adjust the quantities as needed using the provided nutrition information for a more suitable portion.
Cook techniques
Whisking
Whisk together eggs, cream, salt, and pepper until fully combined and slightly frothy for a light texture.
Temperature Control
Use medium heat to prevent the eggs from cooking too quickly, ensuring even cooking throughout.
Stirring
Begin by stirring the egg mixture like scrambled eggs to create a fluffy base before letting it set.
Lifting Edges
Lift the edges of the omelette with a spatula, tilting the pan to allow uncooked egg to flow underneath for even cooking.
Filling
Sprinkle cheese, mushrooms, and herbs on one half of the omelette before folding it for an even distribution of flavor.
Covering
Cover the omelette with a lid for the final cooking stage to ensure the top sets while the cheese melts.
FAQ
Can I use milk instead of cream?
Yes, milk can be used as a substitute for cream, although it may result in a slightly less rich texture.
What other fillings can I add to the omelette?
You can include ingredients like bacon, ham, olives, sun-dried tomatoes, artichokes, or even leftover meats.
How do I store leftover omelette?
Leftover omelette should be stored in an airtight container in the refrigerator and consumed within 2 days.
Can I make this omelette dairy-free?
Yes, you can use dairy-free cheese and substitute the cream with a plant-based milk.
How do I know when the omelette is finished cooking?
The omelette is done when the underside is light golden and the top is just set, with the cheese beginning to melt.
Conclusion
This omelette recipe, featuring a delightful mushroom filling, showcases how simple ingredients can be transformed into a satisfying meal. The creamy texture, coupled with melted cheese and the umami of sautéed mushrooms, makes for a comforting dish perfect for any time of the day. Whether enjoyed as breakfast, brunch, or a quick dinner, this recipe highlights the versatility and appeal of omelettes, inviting creativity and personal flair.
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