Mushroom and Onion Steamed Omelette with Black Truffle Cheese
Author: Angie
Serves: 1 omellete
- 2 tbsp butter
- 1 cup sliced mushrooms
- ½ onion, thinly sliced
- 2 handfuls of spinach
- 4 eggs
- 1 oz sliced Black Truffle Monterey Jack cheese
- salt and pepper to taste
- 2 tbsp water
- Fresh or dry herbs as garnish, if desired
- Melt the butter in a medium sized sauté pan over medium heat.
- Add the mushrooms and onions. Stir and cook until golden brown.
- Add the spinach, salt and pepper and stir until the spinach is wilted.
- Whisk the eggs in a small bowl then pour over the vegetables.
- Let the eggs cook until the edges are set.
- Start by adding a tablespoon of water then cover with the lid.
- Continue one or two more times with another tablespoon of water until the top is completely cooked.
- Add the sliced cheese to one side and fold over the other side.
- Slide onto a plate, sprinkle with herbs and serve.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2017/10/mushroom-onion-steamed-omelette/
3.4.3177