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Pine Mushroom Omelette

Sarah
This Pine Mushroom Omelette is so simple and delicious . It's filled with buttery pine mushrooms, garlic and parmesan. The mushrooms become deeply savoury and almost meaty once sautéed, while the eggs stay soft and creamy thanks to a little cream folded through the mixture.
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Servings 1
Calories 370 kcal

Ingredients
  

  • 2 eggs
  • 2 tablespoon cream pure
  • 150 g pine mushrooms or regular mushrooms, sliced into 1cm strips
  • 2 cloves garlic minced
  • fine cooking salt or kosher salt
  • 1 tablespoon butter salted
  • parmesan freshly grated
  • basil

Instructions
 

  • Whisk the eggs and cream with a pinch of salt and pepper.
  • Bring a small/medium sized pan to medium heat with ½ a tablespoon of the butter. Once the butter is melted, add the pine mushrooms with a pinch of salt and sauté for 4 - 6 minutes.
  • When they start to soften, add in the garlic and sauté again for another 2 minutes then transfer the mushrooms to a plate.
  • Back in the pan, melt the other ½ tablespoon of butter over medium/low heat. Add the beaten eggs and move around the pan to ensure the eggs fill the pan.
  • Let the eggs slowly cook and set, about 5 minutes. On one side of the pan, add a light layer of parmesan, followed by the mushrooms, more parm and a few basil leaves. Using a spatula, carefully flip the other half of the egg over the mushrooms to form your omelette.
  • Serve immediately and enjoy!

Nutrition

Calories: 370kcalCarbohydrates: 9gProtein: 16gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 391mgSodium: 238mgPotassium: 723mgFiber: 2gSugar: 5gVitamin A: 1267IUVitamin C: 2mgCalcium: 88mgIron: 2mg
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