Sunday, December 13, 2015

Mushroom Omelette


Its rather complicated, like the status of some people on social media, its rather complicated as well which came first. Chicken (Ayam Masak Merah, Masala Chicken & Chicken Wanton Soup) or eggs, or eggs or chicken? I bet most of us can't exactly nail which is which, I too am equally lost on the whole theory of chicken and egg (Egg Fish Roll & Egg Rasam). But one thing is absolutely certain. Husbands can come and go, wives can come and go and friends can come and go, yet, the eggs you buy regularly and stock up in the fridge will forever be faithfully yours. Tell me about it please? Tell me specifically on the numbers of eggs we buy? And when it comes to eggs (Egg Tofu Soy Sauce) in my house, I'll tell you. We, I think, we are the biggest consumers of eggs in the world. We basically love eggs utterly. Simply fried egg, simply boiled egg, egg as omelette (Cincalok Omelette), egg in curries and the list just can spill over and over and over till there is no end of the road for eggs. 

Today foodies, I am sharing another egg love of ours. Not only eggs, mushroom too is another lovey-dovey ingredient (Mushroom Soup, Mushroom BurgerMushroom Tofu Soup, Mushroom Rendang & Fried Mushroom Rolls). Egg by itself (Egg Vindaloo, Chinese Tea Eggs & Egg Benedict) is such an appreciated ingredient, but when elevated alongside mushroom and other, as usual, I am one who believe in our pantry friendly ingredients. I mean, why bother buying more ingredients when the ingredients we already have are the fair deal for the greatest good of this Mushroom Eggs? Cooked in a jiffy, and also, as a typical Malaysian (Keluak Nyonya Fish Curry, Mutton Rendang & Pucuk Ubi Masak Lemak), always and forever, I like to keep this recipe as another of my true Malaysian style mushroom omelette. Canned button mushrooms, eggs, shallots, chillies and spring onion, what more can I possibly say except that mushroom omelette can be a side dish or nothing should stop you from filling it into toast. Mushroom Omelette (Bean Sprout Omelette) I bet will light up a smile on your face (Egg Cheesy Bun, Egg Foo Yung, Tofu Scrambled Egg, Egg Curry, Potato Egg Salad & Egg Sodhi). Okay bye foodies, see you in the next pitching of mine. Take care love. 

Ingredients
3 eggs - beat them up (yep, beat them up instead of beating others)
1/2 can button mushrooms - thinly slice
5 shallots - thinly slice
1 red chilli - slice
2 sprigs spring onion -shred/slice thinly
2 tbsp of oil
Salt and pepper for taste

Method
Heat oil in a medium size flat frying pan.
Pour beaten eggs and gently spread for a big omelette.
Cook over low heat till half-cooked.
Sprinkle the rest of the ingredients on top.
Cook for another minute or two.
And gently scoop out as one big piece or break up before dishing out. 





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17 comments:

  1. True eggs are very faithful...haha!
    Mushrooms and eggs combo looks really delicious!!!

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  2. Love this protein rich breakfast!

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  3. I love this combination. Longing to try it out now.

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  4. Looks so very appetizing and delicious!

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  5. My love for eggs is also at high... anytime I need, I turn to it for solace... hehe... love the mushroom and egg combination...

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  6. Looks like a real awesome treat there, Nava! I love eggs! xoxo

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  7. I hv never tried any dish with mushroom & eggs combination..this is simple to make too.. will give it a go :)

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  8. this sure looks delicious. I love fried eggs

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  9. Looks so colorful and delicious with lovely combo!

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  10. Going to try this combination soon. Thanks for sharing !

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  11. I'm hungry for this right now.....

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