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Mushroom and mozzarella omelette

Easy 25 minutes Mains

Quantities for: 4 people
  1. 6 eggs
  2. two tablespoons extra virgin olive oil
  3. 300g fresh mixed mushrooms
  4. 250g Galbani Light Mozzarella
  5. nutmeg
  6. 1 clove garlic
  7. 1/2 glass dry white wine
  8. chives

Preparation instructions

Clean the mushrooms and slice lengthwise. Saute in a saucepan for 5 minutes with the garlic clove in plenty of extra virgin olive oil; add the white wine. Cut the Galbani Light Mozzarella into thin strips. Beat the eggs in a bowl with a fork, breaking the egg yolks but only slightly mixing them into the egg whites so that the omelette won't puff up excessively during cooking. Melt a knob of butter in a saucepan 25cm in diameter. When it starts to sizzle add a fourth of the beaten eggs and cook over medium heat for 2 minutes. Then add a quarter of the mushrooms and a quarter of the mozzarella to the centre of the omelette and close to form a half moon. Let cook for another 3 minutes over low heat and then repeat for the other 3 servings. Serve hot with a sprinkling of sliced chives.

SEE ALSO: Lettuce and prawn stew with sesame mozzarella , Beef rolls in tomato sauce , Shellfish salad with basil , Cauliflower cream with anchovy crostini

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