It is always celebration time in my kitchen but weekends are special when everyone in the family is home, from the start till the end of the day. I like to begin breakfast with something unusual other than the regular half-fried eggs that my husband and our two boys enjoy. Eggs are usually accompanied with mushrooms sautéed in a dab of butter with salt and pepper. I decided why not combine the two and came up with this fluffy omelette stuffed with a mushroom filling. Perfect to wow and surprise them.
To prepare a fluffy omelette, the egg yolks and whites are separated. Egg whites are whisked till stiff and folded into the beaten egg yolks. The egg mixture is cooked in an oven safe ceramic or non-stick skillet on the stovetop first, topped with the mushroom filling and then finished in the oven. The omelette cooks and sets in the oven in less than five minutes. Light and airy, it slides easily onto a serving plate. Looks more like an egg souffle.
Eggs are a good source of proteins, vitamins, minerals and omega-3 fatty acids. Low in calories and helps in maintaining or losing weight. Good for the eyes and brain health. Promotes healthy hair and nails. They are so versatile and can be enjoyed as an omelette or in many different ways while simultaneously, taking advantage of the various health benefits they offer.
To prepare a fluffy omelette, the egg yolks and whites are separated. Egg whites are whisked till stiff and folded into the beaten egg yolks. The egg mixture is cooked in an oven safe ceramic or non-stick skillet on the stovetop first, topped with the mushroom filling and then finished in the oven. The omelette cooks and sets in the oven in less than five minutes. Light and airy, it slides easily onto a serving plate. Looks more like an egg souffle.
Eggs are a good source of proteins, vitamins, minerals and omega-3 fatty acids. Low in calories and helps in maintaining or losing weight. Good for the eyes and brain health. Promotes healthy hair and nails. They are so versatile and can be enjoyed as an omelette or in many different ways while simultaneously, taking advantage of the various health benefits they offer.
Fluffy Stuffed Omelette
(Serves 4)
Filling
Ingredients:
2 cups mushrooms (chopped)
1 onion (chopped)
2 tablespoons butter
1/4 teaspoon pepper powder
salt
Method
On medium heat, in a skillet, sauté the onion in butter with pepper and salt. When translucent, add mushrooms and cook till they are tender, lightly brown with all the moisture evaporated. (The trick is to salt the onion before adding the mushrooms. Noticed minimal release of moisture from the mushrooms). Keep filling aside.
Omelette
Ingredients:
6 eggs
2 tablespoons butter
1/4 teaspoon pepper powder
salt
Method:
Separate the eggs yolk and whites. Beat yolks with pepper and salt. Whisk whites with clean beaters till stiff. Fold yolk mixture into egg whites till no white streaks are visible.
Preheat oven to 400 F or 200 C.
In a 12" oven safe non-stick or ceramic skillet, heat butter over medium heat. Pour egg mixture and spread evenly with a spatula. Let the edges set for a couple of minutes. Remove from heat and sprinkle filling.
Transfer skillet to the oven and cook until omelette is set, around 5 minutes. Carefully remove skillet from the oven. Slide omelette onto a serving plate. The fluffy omelette will be light and airy, more like an egg souffle.
Serve with toasted slices of bread and ketchup.
(Serves 4)
Filling
Ingredients:
2 cups mushrooms (chopped)
1 onion (chopped)
2 tablespoons butter
1/4 teaspoon pepper powder
salt
Method
On medium heat, in a skillet, sauté the onion in butter with pepper and salt. When translucent, add mushrooms and cook till they are tender, lightly brown with all the moisture evaporated. (The trick is to salt the onion before adding the mushrooms. Noticed minimal release of moisture from the mushrooms). Keep filling aside.
Omelette
Ingredients:
6 eggs
2 tablespoons butter
1/4 teaspoon pepper powder
salt
Method:
Separate the eggs yolk and whites. Beat yolks with pepper and salt. Whisk whites with clean beaters till stiff. Fold yolk mixture into egg whites till no white streaks are visible.
Preheat oven to 400 F or 200 C.
In a 12" oven safe non-stick or ceramic skillet, heat butter over medium heat. Pour egg mixture and spread evenly with a spatula. Let the edges set for a couple of minutes. Remove from heat and sprinkle filling.
Transfer skillet to the oven and cook until omelette is set, around 5 minutes. Carefully remove skillet from the oven. Slide omelette onto a serving plate. The fluffy omelette will be light and airy, more like an egg souffle.
Serve with toasted slices of bread and ketchup.