Portobello Mushrooms Egg Omelette Open-Face

An omelette can be as bright as the omelette rainbow; yet as "dark" as this. Welcome to the "dark" side which is apparently good.

I have been bringing you many simple recipes, fit for home-cooking because that is just what I cook at home. Of course, the portobello mushroom was on sale, I bought one for about $2 and cook it very simply.

Red Onions and Portobello Mushroom Open-Face Omelette
Ingredients: 1/4 of medium red onion, thinly sliced; 1 portobello mushroom, gently wipe cap with damp paper towel to clean off grit/dirt, then thinly sliced; 2 eggs, lightly whisked, seasoned with pinch of salt and pepper; 1tbsp butter for cooking mushrooms; 1 tbsp cooking oil for cooking egg.

Directions: Add 1 tbsp butter, fry the onions and mushrooms till soft and tender.  Salt and pepper to taste. Dish out and set aside. With remaining oil in the pan, add 1/2tbsp or 1tbsp to the pan accordingly and gently pour the whisked egg over the entire surface of the pan and let it cook. When almost cooked, add in mushroom across the egg and cook till the egg (esp the top) is completed cooked. Garnish with green onions and carrots ribbons.

This can almost pass off as an egg-pizza! A full-protein dish if not having meat for that day, shared over at My Meatless Mondays and Hearth and Soul .

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