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Mushroom omelet with English muffins
Posted By Connie Veneracion On March 10, 2011 @ 2:20 pm In Cook, Wine and Dine,Mushrooms,Recipes,Sandwiches & Wraps,We love eggs! | 7 Comments
The great thing about omelets is that you can serve the bread on the side or you can split the bread, use the omelet as a filling and you have a meal on-the-go. This omelet has sliced brown Swiss mushrooms, chopped tomatoes and onions and minced garlic. And for a soft and creamy texture, I added two tablespoonfuls of thick cream to the beaten eggs.
You can serve this delicious omelet with your bread of choice. I just happened to find some nice English muffins yesterday and… no, actually, I bought different kinds of bread yesterday because I’m familiarizing myself with their textures so I can bake my own version at home. So, I bought English muffins and bagels among other things and, yes, I will be baking my own English muffins and bagels soon. At least, I’ll try.
Have all the ingredients ready before you start cooking as this omelet cooks really fast.
Heat the olive oil in a pan. Add the onion and cook, stirring, for about 30 seconds. Add the chopped tomato, garlic and mushrooms. You may add chopped parsley if you like. Cook, stirring, for about a minute.
Pour in the egg-cream mixture. Season with salt and pepper. Keep stirring the mixture in the pan so that the eggs fluff up and no crust forms on the bottom. As soon as the eggs are partially set, turn off the heat. This omelet is best when the eggs are just a bit still runny.
Fill the bottom halves of the toasted English muffins with the omelet. Top with the upper halves. Serve with sliced onions and tomatoes on the side.
Cooking time (duration): 15
Number of servings (yield): 2
Meal type: breakfast
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