Flush Omelet With Mushroom
For those who are bored with classic omelets, a foamy omelet recipe comes like a cloud. The inspiration for this fluffy omelette is the Japanese favorite “Omurice”, or rice omelet. Their recipe includes cooked chicken pieces and rice with vegetables in an omelet. You can fill it with the ingredients you want, today I prepared a filling with red capia pepper and mushrooms..
Ingredients for the omelet:
-4 eggs, medium (for a 26cm pan)
-1/2 teaspoon salt, for omelet
-1 tablespoon of spicy butter (You can use it with any seasoning you want, mine had finely chopped dill, garlic powder and ground red pepper. You can mix the spices into the butter at room temperature with a fork. You can use the butter as it is)
-300 grams of chestnut mushrooms, finely chopped into half moons
-1/2 red capia pepper, edible chopped
-1 tablespoon of chopped chives (green parts of spring onions also work)
-1 tablespoon of olive oil
-1/2 teaspoon soy sauce
-You put olive oil in the pan and add the peppers on it. When the peppers start to soften a little, you add the mushrooms and fry them all together.
When the mushrooms are roasted, you add soy sauce and mix a little more.
-You take the mushroom from the stove and add the chopped chives on it and mix it.
In the meantime, you take the eggs with salt in a metal bowl and whisk them with an electric whisk until the color is well lightened and foamy.
You take the butter in a 26 cm non-stick pan, melt it and pour the scrambled eggs on it. When the bottom of the omelet starts to cook slowly, you close the lid of the pan and cook it like this for 4-5 minutes. The reason why I specifically mentioned the size of the ceiling is this; The larger your pan and the fewer your eggs, the less puffy your omelet will be. For me, the ideal of 4 eggs is a 26 cm pan.
-You can put the mushroom stuffing in one half of the omelet and serve by folding the mushroom in half
-And I think it’s amazing with hot sauce on it, you should definitely try it.