ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
br>Heat a no stick omelette pan over medium high heat
Whisk eggs in a bowl and stir in potato, cheese and chives.
Pour mixture into a small frypan (preferably with a lid) that has been lightly sprayed with cooking oil.
Evenly spread tomato and mushroom pieces over the top and season generously with black pepper.
Cook over low-medium heat for 10-15 minutes until egg has set. You can set under a grill but I find this isn't necessary at a fairly low temperature especially if you cover the frypan during cooking.
about 5 minutes. Add the mushroom stock and reduce 5 minutes
ver top.
Top with mushroom sauce. Bake at 350\u00b0
atter. Pour this over the mushroom mixture in the skillet, and
oated the pan, add the mushroom slices and onions. Sprinkle the
over one half of the omelette with filling, to taste.
et aside in bowl.
Omelette:
Break two eggs into
over base and side. As omelette sets, lift edge so that
venly, and fry until the omelette is set underneath but slightly
elted.
Serve spooned over omelette, sprinkle with bread cubes.
nion and thinly slice the mushroom cap.
Keep all ingredients
o make an 8 inch omelette. Cook until almost set. Slide
Spray 6\" or 8\" good quality nonstick pan with spray. Heat over low-medium heat, no hotter. Add mushrooms to pan, spreading evenly in pan. Slowly pour egg whites over mushrooms and then sprinkle with spinach. Cover with lid.
Let sit for about 10 minutes. Occasionally check to see when egg whites are no longer runny on top of the omelette.
When set, tip omelette onto plate while folding in half. Sprinkle with salt and pepper to taste.
for 5 minutes or until mushroom liquid has evaporated.
Stir
Heat the olive oil in a skillet over medium heat. Cook the portobello mushroom and red onion in the olive oil until the mushroom has softened, 3 to 5 minutes.
Whisk the egg whites and water together in a small bowl; pour over the mushroom and onion mixture. Season the egg whites with salt and pepper. Cook, stirring occasionally, until the egg whites are no longer runny, about 5 minutes. Sprinkle the mozzarella cheese over the mixture; top with the pesto. Fold the omelette in half and continue cooking until the cheese melts, 2 to 3 minutes.
n 1/2 of the omelette layer pepperoni, mushrooms and green
Set burner to medium to medium high (depending on your preference).
Whisk eggs in a small bowl.
Whisk in remaining ingredients.
If burner is on medium, pour the eggs onto the pan first.
If burner is on medium high, whisk in mushrooms before pouring onto pan.
Flip omelette constantly so mushrooms don't burn.
Use your better judgement as to when the omelette is ready (all ovens are different). My omelette took a little under 2 minutes on medium high.
capsicum and mushroom mixture to one side of the omelette.
Spread