Karol Smith
Hearty Mushroom and Emmental Cheese Omelet: A Perfect Breakfast Delight
This Hearty Mushroom and Emmental Cheese Omelet combines the earthy flavors of mushrooms with the rich, nutty taste of Emmental cheese. It is not only delicious but also fulfilling, making for a perfect breakfast or brunch option. The fluffy texture of the eggs paired with the melted Emmental cheese and sautéed mushrooms creates a comforting and satisfying meal that you can prepare quickly and easily.
Ingredients:
– 3 large eggs
– 1/4 cup of Emmental cheese, grated
– 1/2 cup of mushrooms, sliced
– 1 tbsp of milk
– 1 tbsp of butter
– Salt and pepper to taste
– Fresh chives for garnish (optional)
Instructions:
1. Prepare the Ingredients: Crack the eggs into a bowl, add the milk, and whisk until well combined. Season with a pinch of salt and pepper.
2. Sauté the Mushrooms: In a non-stick skillet, heat the butter over medium heat until it melts and starts to foam. Add the sliced mushrooms and cook, stirring occasionally, until they are soft and golden brown, about 5 minutes. Remove the mushrooms from the skillet and set them aside.
3. Cook the Eggs: Pour the egg mixture into the same skillet and let it cook undisturbed until it starts to set around the edges, about 1-2 minutes.
4. Add the Filling: Sprinkle the grated Emmental cheese evenly over one half of the omelet, then add the sautéed mushrooms on top of the cheese.
5. Finish Cooking: Carefully fold the other half of the omelet over the filling to create a half-moon shape. Continue to cook for another 1-2 minutes until the cheese has melted and the omelet is cooked through.
6. Serve: Slide the omelet onto a plate, garnish with freshly chopped chives if desired, and serve immediately.
Enjoy this scrumptious omelet with a side of toast or a fresh salad for a complete meal!
