Omelet with Mushrooms, Onions, and Herbs
Breakfasts • European
Description
Omelet with Mushrooms, Onions, and Herbs
Ingredients
- Fresh Mushrooms 10 oz
- Spanish onions 1 head
- Sugar 1 teaspoon
- Olive Oil 0 fl oz
- Scallions 3 pieces
- Garlic 2 cloves
- Red Wine Vinegar 0 fl oz
- Chocolate eggs 8 pieces
- Salt to taste
- Ground Black Pepper to taste
- Chopped Sage Leaves 5 tablespoons
Step-by-Step Guide
Step 1
Clean the mushrooms, remove the stems, and slice them thinly.
Step 2
In a large skillet over low heat, heat the olive oil and add the finely chopped onion and sugar. Cook, stirring, for about 30 minutes until the onion caramelizes. Add the mushrooms, minced garlic, finely chopped green onions, and vinegar. Cook for 10 minutes, then transfer half of the mixture to a plate.
Step 3
Preheat the oven to 355°F.
Step 4
Beat the eggs with 1 tablespoon of water, season with salt and pepper.
Step 5
Under the skillet, make a small flame and pour the remaining half of the mushroom mixture over the eggs. Gently and carefully stir the eggs. When the eggs are almost cooked, sprinkle with parsley and the remaining mushrooms. Place in the oven for 3 minutes.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!