Mushroom and Rosemary Omelet

بسام شنيقChef

Ingredients

• 2 eggs, beaten
  2 eggs
• 1/2 slice cheese, Gouda cut into small pieces
  0.5 slice
• 2 mushrooms, sliced thinly
  2 mushrooms
• 1 clove garlic, minced
  1 clove
• 1 tablespoon olive oil
  1 tablespoon
• 1 tablespoon chopped parsley, coarse
  1 tablespoon
• 1/4 teaspoon dried rosemary, or fresh rosemary
  0.3 teaspoon
• 1 tablespoon liquid milk
  1 tablespoon
• Salt and black pepper to taste
  0
• 2 slices of brown bread, toasted
  2 slices

Steps

1. 1

   Heat the oil in a pan and add the garlic until it turns golden, then add the mushrooms, stir for 2 or 3 minutes, add the parsley and rosemary and stir.

   Required Tools:

   Frying Pan

   2 min
2. 2

   Add the beaten eggs with milk, salt, and pepper, leave on the heat until cooked, making sure to cover it, then flip it to the other side to complete the cooking process.

   5 min
3. 3

   Turn off the heat, sprinkle cheese on top of the eggs, leave covered for a minute, then serve hot with the bread.

   1 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags