Fold omelet in half. Cook until slightly softened about 1 minute. Flip and sprinkle cheddar cheese on top. Only cover half of the omelette with the mushroom mixture. Cook for 1 min or until set to your liking swirling with a fork now and again.

Mushroom scallion frittata with parmesan cheese august 12 2015 by edyta leave a comment this post may contain affiliate links which won t change your price but will share some commission. Mix in green onions. You will be folding the omelette in half. Add the mushroom mixture when the omelette still has some raw egg on top. Top with more cheddar cheese.

If you d like some extra flavor add cup 25 grams of shredded cheese. Gently flip the omelet and cook for about 1 minute longer. Pour the eggs into the pan and. Add the butter let it melt and swirl the pan so it coats the bottom evenly. Don t worry the omelette will continue to cook even after you take it off the frying pan.

RELATED ARTICLE :

This is a filling for a 4 egg omelet or two 2 egg omelets for when you re having breakfast brunch or dinner with somebody special. Cook and stir until the edges harden 2 to 3 minutes. Pour in the beaten eggs. Heat 1 tsp of each oil in a smallish non stick frying pan then add most of the red chilli all the ginger and the white spring onions. Stir fry for another 1 2 minutes until the mushrooms are golden.

The recipe can be doubled. Cook until slightly softened about 1 minute. Flip and sprinkle cheddar cheese on top. Pour in the beaten eggs. Pour eggs into a small non stick frying pan coated with cooking spray over medium low heat.

In a small non stick pan over medium heat lightly sauté the onion garlic tomato and kale just until softened about 2 3 minutes add optional ingredients in same step. Fold omelette in half and turn out on a plate to serve. Heat an 8 inch omelet pan or shallow skillet preferably nonstick over medium high heat. Cook until egg is set and cheese is melted 1 to 2 minutes. Place the pan back on the heat and swirl the eggs into it.

Lift out of the pan into a bowl and mix with the cheese and parsley. Add whisked eggs and cook for about 3 minutes until sides of omelet can be lifted from the pan with a spatula. Tip in the mushrooms and fry over a high heat stirring occasionally for 2 3 mins until golden. Sprinkle mushrooms and cheese on eggs and cook until eggs are set and no longer runny. Cook and stir until the edges harden 2 to 3 minutes.

RELATED ARTICLE :

tomato zucchini soup
turkey stuffed bell peppers
turkey sandwiches with cranberry sauce

Cook and stir until the edges harden 2 to 3 minutes. Lift out of the pan into a bowl and mix with the cheese and parsley. In a small non stick pan over medium heat lightly sauté the onion garlic tomato and kale just until softened about 2 3 minutes add optional ingredients in same step. The recipe can be doubled. This is a filling for a 4 egg omelet or two 2 egg omelets for when you re having breakfast brunch or dinner with somebody special.

Sprinkle mushrooms and cheese on eggs and cook until eggs are set and no longer runny. If you d like some extra flavor add cup 25 grams of shredded cheese. Mushroom scallion frittata with parmesan cheese august 12 2015 by edyta leave a comment this post may contain affiliate links which won t change your price but will share some commission. Fold omelet in half.