Mushroom and Fresh Tomato Omelet

Printed from: www.grandmotherskitchen.net

Ingredients

Mushroom Omelet - One serving

Plain Omelet Portion:

2 eggs

1 Tablespoon cold water

1 teaspoon coconut oil

Mushroom and Fresh Tomato Filling:

2 medium to large mushrooms, sliced and quartered

1 teaspoon butter, salted

1 teaspoon all purpose flour

3 Tablespoons water

1/4 teaspoon pure lemon juice

6 cherry tomatoes, cut into halves

Season with salt and pepper when eating to your own personal taste.

Directions

1. Prepare the mushrooms first. Saute the mushrooms in butter in small pan for 2-3 minutes or until tender.

2. Stir in the flour and water,and stir until boiling. To avoid lumps, stir the flour into the water first.

3. Add the lemon juice. The consistency of the mushroom filling should be creamy.

4. Set aside and prepare the plain omelet.

4. To prepare the omelet, break the eggs into a bowl and beat well with a fork.

5. When the yolks and whiles are broken up add the water. This process should be done just before cooking.

6. Heat the pan on medium heat, add the butter, swish around in the pan and as soon as it is foaming, pour in the egg mixture. Be careful not to have too hot because it will turn the butter quite brown and the outside of the omelet will be very brown. It is still perfectly fine to eat if this happens, but we are aiming for a light color on the outside. Leave 10-15 seconds before stirring around slowly with a flat fork. Sir once or twice around the pan, then cook another 5-6 seconds. Keep an eye and keep moving it if you want the egg to be fully cooked. Some people don't mind if is is very soft in the middle.

7. Lift up the edge of the omelet to let any remain raw egg run onto the hot pan.

8. Add the tomatoes to the mushroom and reheat on high just for a minute. Season lightly with a tiny portion of salt. Spoon the mushroom mixture onto the omelet.

9. Tilt the pan away from you and fold the omelet over to the far side. Take a warmed dish and if it is a small pan you can put the plate onto the frying pan and flip the omelet onto the plate. If the omelet and pan is too large, use a large metal flipper to flip the omelet over onto the warmed plate.

ENJOY!

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