Mushroom Omelette for One |
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Prep Time: 3 Minutes Cook Time: 2 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Awesome for comfort food when you have the house to yourself. Be careful not to over-spice (especially if you use freshly cracked peppercorn)!!! Less is more! I used the peppercorn and it ended up being WAY too much, even though it didn't look like it when it was in the bowl before I cooked it. If you want to opt for less cholesterol, try using 3 egg whites instead of 2 whole eggs. Ingredients:
2 large eggs |
salt and pepper (or freshly cracked peppercorn) |
1 pinch garlic powder |
1 pinch tarragon |
2 pinches sweet basil |
2 ounces mushrooms (fresh or canned) |
Directions:
1. Set burner to medium to medium high (depending on your preference).
2. Whisk eggs in a small bowl.
3. Whisk in remaining ingredients.
4. If burner is on medium, pour the eggs onto the pan first.
5. If burner is on medium high, whisk in mushrooms before pouring onto pan.
6. Flip omelette constantly so mushrooms don't burn.
7. Use your better judgement as to when the omelette is ready (all ovens are different). My omelette took a little under 2 minutes on medium high.
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