Woodland Mushroom and Sweet Pepper Omelette

I find omelettes to be quick and easy to make. From the classic French ‘omelette de pays’ egg only omelettes, to the more complex ones of my youth, with sardines, onions and tomatoes as fillings. Fancy omelettes were a popular weekend breakfast dish in my family while I was growing up. The middle of the road for me is a mushroom and sweet pepper omelette that can be ready to eat in 7 minutes or so.

I use woodland or wild mushrooms as they are full of flavour and don’t spring as much water as do regular ‘run-of-the-mill’ supermarket bought mushrooms.

This is my first foray into writing about recipes and actual dishes that I make. My post of 02 February 2020, entitled ‘Taste the Difference’, will give you an idea of where I’m coming from. I love good food, but have had a lets say ‘fraught’ relationship with cooking. I think I’m OK and happy to experiment now. I thought I’d start with something simple.

My aim is to feature recipes containing fruit and vegetables that I grow myself. This first dish isn’t one of them. I haven’t started growing mushrooms yet (I do want to), and my peppers are still green. So all of the ingredients I’ve used in this recipe today are supermarket sourced.

Quantities are loose. The ingredients are healthy but I have no idea of the calorific value of this dish that serves one, and can be eaten for breakfast or brunch.

So … here goes!

Ingredients

2 large eggs

1 cupped handful of wild mushrooms

1 small red sweet pepper

Salt and white pepper to taste

Hot chilli flakes (optional)

Chives (optional)

2 tablespoons olive oil (some prefer butter)

Make!

Beat eggs

Add a little salt and white pepper to taste while beating eggs

Chop mushroom and peppers, optional chives

Add 1 tablespoon of olive oil to a pan and heat (very hot, but not smoking)

Add chopped mushrooms and pepper and sauté for up to 3 minutes

Add hot chilli flakes if you like it hot

With mushrooms nice and brown, this mix is ready for the eggs!

Reduce the heat a little

Distribute the sautéd ingredients evenly in the pan

You may want to drizzle a few drops of oilive oil around the edges of the pan

Add beaten eggs, and allow to set for a minute or two

If you like your omelettes folded, do so. I know some people like them open

Cook for up to 2 more minutes, depending on how you like your omelettes. 30 seconds will give you a nice moist omelette — just the way I like it!

Et voilà!

Serve hot, and ENJOY!*

Today, I ate my omelette without accompaniment. Omelettes are great with crusty bread or potato chips. For a tropical slant, boiled or chipped yams are the brilliant!

*This omelette in the picture above was a little too well-done for me, but it was delicious nonetheless! BTW: The mushrooms aren’t burnt, despite appearances ; - )