Mushroom Omelet With Country Bread
Serves 2
- 4 eggs
- salt and black pepper
- 2 tbsp water
- 2 tbsp butter
- 3/4 cup (60 g) sliced shiitake mushrooms
- 1 tsp chopped fresh thyme
- 1 loaf of country bread, warmed and split lengthwise
STEPS :
- Break the eggs into a small bowl, add salt and black pepper to taste, and beat in
the measured water with a fork.
- Melt half of the butter in a small skillet, add the mushrooms, and cook quickly,
stirring, for 3-5 minutes, until tender. Add the thyme, and salt and pepper to taste.
Keep the mushrooms warm while you make the omelet.
- Heat an omelet pan or small skillet until very hot. Add the remaining butter and
swirl the pan to coat the base and side evenly. When the butter is foaming, pour
in the seasoned egg mixture.
- Cook the omelet over medium heat, pulling back the edge as the eggs set and tilting
the pan to allow the uncooked egg to run to the side of the pan. Continue until
the omelet is lightly set and the underside is golden brown. Remove from the heat.
- Put the mushrooms on the half of the omelet farthest from the pan handle and flip
the uncovered half over the filling. Fill the warmed split bread with the omelet,
cut the bread in half crosswise, and serve immediately.
|
