Mushroom Omelette with Gouda and Spring Onion
A light omelette with pan-fried mushrooms, spring onions and melted Gouda. A quick plate for breakfast or dinner that needs only a few ingredients.
By yumbelo · 1 servings · 15 minutes
Ingredients
- 3 pc Eggs
- 60 g Mushrooms
- 1 pc Spring onion
- 30 g Gouda, grated
- 10 g Butter
- Salt
- Pepper
Method
- Clean the mushrooms and slice them thinly. Wash the spring onion and cut it into fine rings, keeping the white and green parts separate.
- Melt the butter in a small non-stick pan over medium heat, add the mushrooms and fry for 4 to 5 minutes until golden brown. Season with salt and pepper and briefly fry the white part of the spring onion along with them.
- Whisk the eggs in a bowl with a pinch of salt and pepper and pour them over the mushrooms. Let set over low heat, gently pushing the edges toward the center, until the surface is still slightly moist.
- Sprinkle the grated Gouda over one half of the omelette, fold the omelette in half and let it sit for 1 minute until the cheese has melted.
- Slide onto a plate, sprinkle with the green part of the spring onion and serve immediately.