Mushroom Omelette

Name: Mushroom Omelette
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 gms paddy straw mushrooms; 4 eggs; 1 onion finely chopped; 2 green chilies finely chopped; 2 tbsp chopped coriander leaves; 3/4 tsp turmeric powder; 1 tsp red chilli powder; 1/4 tsp pepper powder; To taste salt; 2 tbsp oil

Pratima Mohanty @cook_13984189

#GA4
#week7
#key word: breakfast
Mushroom Omelette is a very delicious and healthy recipe. It is a great breakfast option prepared with less time and can be served plain or with toasted bread or just wrapped in roti or chapati.

Pratima Mohanty @cook_13984189

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Ingredients

10-15minutes

2 servings

200 gmspaddy straw mushrooms
4eggs
1onion finely chopped
2green chilies finely chopped
2 tbspchopped coriander leaves
3/4 tspturmeric powder
1 tspred chilli powder
1/4 tsppepper powder
To tastesalt
2 tbspoil

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Steps

10-15minutes

1

First of all, wash the mushrooms and then cut into slices.
2

Heat 2 tsp oil over a medium-high flame. Add the mushrooms with 1/2 tsp turmeric powder and salt to taste. Saute them for 4-5 minutes or until done. Remove and keep aside.
3

Break the eggs into a bowl and add salt, turmeric powder, chilli powder, pepper powder, chopped onions, chopped green chillies and chopped coriander leaves. Beat until frothy.
4

Heat a nonstick frying pan over a medium flame. Sprinkle half of the remaining oil all over. Then pour half of the beaten egg mixture into it and spread it evenly around the pan.
5

Now add half of the cooked mushrooms on top. Cover and cook for a minute or two.
6

Once one side of the omelette is cooked, gently fold it into half and cook for another 1-2 minutes. You can also optionally flip the omelette and cook.
7

Remove it from the pan. Repeat to make one more omelette with rest of the oil, egg mixture and mushrooms.
8

Serve the delicious mushroom omelette hot as a breakfast.