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Dried Mushroom Omelette

Ingredients
  Eggs 8 , lightly beaten
  Dried crepes/Field mushrooms 2 Ounce, soaked in hot water for 2 hours, rinsed in warm water, drained and diced
  Olive oil 1⁄4 Cup (4 tbs)
  Shallot 1 , chopped
  Garlic 1⁄2 Clove (2.5 gm), chopped
  Cooked ham 1⁄2 Cup (8 tbs), diced
  Salt To Taste
  Pepper To Taste
  Butter 2 Tablespoon
Directions

MAKING
1.In a skillet, heat oil and cook the shallots in it until tender.
2.Put mushrooms, garlic, and ham to it and cook for 10 more minutes by stirring.
3.Once the mushrooms turn soft, turn off the flame and allow the mushrooms to settle at room temperature.
4.Transfer the mushroom mixture to eggs.
5.Put a sprinkling of salt and pepper and leave the eggs for 30 minutes.
6.Once done, in a large omelete pan, heat butter and once it melts put the omelet mixture on it.
7.Cook the omelete until it is firm on sides but soft in the center.

SERVING
8.Fold the omelet and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Fried
Ingredient: 
Egg
Cook Time: 
50 Minutes
Servings: 
4

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 391 Calories from Fat 297

% Daily Value*

Total Fat 33 g51.3%

Saturated Fat 10.3 g51.6%

Trans Fat 0 g

Cholesterol 466.3 mg155.4%

Sodium 259.9 mg10.8%

Total Carbohydrates 5 g1.7%

Dietary Fiber 0.02 g0.08%

Sugars 1.2 g

Protein 18 g36.5%

Vitamin A 15% Vitamin C 1.2%

Calcium 6.1% Iron 12%

*Based on a 2000 Calorie diet

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Dried Mushroom Omelette Recipe