Omelet with Mushrooms, Onions, and Herbs

Breakfasts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Omelet with Mushrooms, Onions, and Herbs

Ingredients

Fresh Mushrooms - 8.8 oz
Spanish onions - 1 head
Sugar - 1 teaspoon
Olive Oil - 2 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 356°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.