Créé avec l’IA
Mushroom and Herb Omelette
20 min 179 kcal par portion Facile
Ingrédients
4 Portions
- large eggs8 pieces
- sliced mushrooms1 cup
- chopped parsley0,5 cup
- chopped chives0,5 cup
- chopped basil0,25 cup
- olive oil1 tablespoon
- salt0,5 teaspoon
- black pepper0,25 teaspoon
Instructions
- 1
Crack the 8 large eggs into a bowl and whisk them until they are well combined.
- 2
Add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the eggs and mix well.
- 3
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- 4
Add the 1 cup of sliced mushrooms to the skillet and sauté until they are golden brown and tender, about 5 minutes.
- 5
Add the 1/2 cup of chopped parsley, 1/2 cup of chopped chives, and 1/4 cup of chopped basil to the mushrooms and stir for another minute.
- 6
Pour the egg mixture over the mushrooms and herbs in the skillet.
- 7
Cook the omelette over medium heat, gently lifting the edges with a spatula to allow uncooked eggs to flow underneath, until the eggs are set, about 5-7 minutes.
- 8
Once the omelette is cooked, fold it in half and slide it onto a plate.
- 9
