Wild Mushroom Omelet


2 tablespoons finely chopped shallots
2 tablespoons water
2 ounces wild mushrooms, coarsely chopped $
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice $
1/8 teaspoon salt $
1 tablespoon butter, divided $
4 large eggs, divided $
1/4 teaspoon salt, divided $
1/8 teaspoon ground white pepper, divided


1. Combine first 3 ingredients in a small skillet over medium-high heat; bring to a simmer. Cook 3 minutes or until water evaporates and mushrooms are tender, stirring occasionally. Remove from heat. Stir in chopped parsley, lemon juice, and 1/8 teaspoon salt.

2. Melt 1 1/2 teaspoons butter in an 8-inch skillet over medium-high heat. Place 2 eggs in a small bowl. Add 1/8 teaspoon salt and a dash of pepper, stirring with a whisk until eggs are frothy. Pour egg mixture into pan, and stir briskly with a heatproof spatula for about 10 seconds or until egg starts to thicken. Quickly pull the egg that sets at sides of the pan to the center with the spatula, tipping the pan to pour uncooked egg to the sides.

Continue this procedure for 10 to 15 seconds or until almost no runny egg remains. Remove pan from heat; arrange half of mushroom mixture (about 1 1/2 tablespoons) over omelet in pan. Run spatula around the edges and under omelet to loosen it from the pan.

To fold the omelet, hold the pan handle with one hand and tip the pan away from you. Give the handle a sharp tap with your other hand so the top edge of the omelet flips over, or fold the edge over with a fork.

Slide the omelet from the pan onto a plate, rolling it as it slides, so it lands folded in three with the seam underneath. Tuck in the sides of the omelet to neaten it. Repeat procedure with remaining 1 1/2 teaspoons butter, 2 eggs, 1/8 teaspoon salt, dash of pepper, and 1 1/2 tablespoons mushroom mixture.

Source: http://www.cookinglight.com/

Mozzarella Omelet with Sage and Red Chile Flakes


1/4 cup water
1 tablespoon chopped fresh sage
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
4 large eggs
1 large egg white
1 tablespoon olive oil, divided
1/4 cup (1 ounce) shredded part-skim mozzarella cheese, at room temperature
Fresh sage leaves (optional)


1. Combine first 6 ingredients in a bowl, stirring gently with a whisk.

2. Heat an 8-inch nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of egg mixture to pan, and spread evenly in pan. Cook the egg mixture until edges begin to set (about 1 minute). Slide front edge of spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on opposite edge of omelet. Continue cooking until center is just set (about 2 minutes). Sprinkle half of cheese evenly over half of omelet. Loosen omelet with a spatula, and fold in half. Carefully slide omelet onto a plate. Repeat the procedure with remaining oil, egg mixture, and cheese. Garnish with sage leaves, if desired. Serve immediately.

Source: http://www.myrecipes.com/

German Omelette With Bacon


  • 4 slices of bacon – cooked crisp and crumbled
  • 1 or 2 teaspoons finely chopped chives
  • 2 Tablespoons flour
  • 3 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • a generous dash of grated nutmeg
  • black pepper – to taste
  • 2 Tablespoons butter – for frying

This recipe makes 2 thin omelettes.

Put the flour in a medium mixing bowl. Stir in the eggs, one at a time. Add the milk and whisk until smooth. Season with salt and pepper and a little nutmeg. Add the crumbled bacon and chopped chives and mix well.

Over medium heat, melt 1 Tablespoon of butter in a non-stick frying pan. Pour in 1/2 of the egg mixture. When slightly browned on the bottom, flip the omelette and brown the other side. (You may want to slide the omelet onto a plate and invert it back into the pan if it feels like a spatula will tear the omelette.) Slide the cooked omelet onto a plate and make a second omelette with the remaining egg mixture.

Roll each omelette into a cigar shape. If hot to the touch, use a paper towel to help with rolling. If desired, slice the omelettes into sections. Serve warm.

Source :http://www.mrbreakfast.com/



  • 5-6 beans, diced,
  • 2 medium carrots, peeled and diced,
  • 1 small cauliflower, broken into florets,
  • 1 small onion, finely chopped,
  • 6 garlic cloves, finely chopped,
  • 3-4 tsp of flour,
  • 300 grams of chicken, boiled and de-boned,
  • 1 large cup of chicken stock,
  • ½ cup cold milk
  • 10-12 peppercorns, freshly crushed,
  • Salt to taste,
  • A pinch of paprika or a tsp of red chili flakes,
  • 2-3 tsp of olive oil,
  • Handful of coriander or dill to garnish


  1. Start by boiling the chicken in 1 and half cup of water with salt and pepper until just half cooked. Drain and reserve the liquid for stock and debone the chicken and keep aside.
  2. Sauté the diced carrots, beans and cauliflower florets in olive oil for about a minute on high flame. Keep it aside.
  3. In the same pan, add the remaining olive oil and toss the finely chopped garlic, followed by the chopped onions. Stir fry well until lightly fragrant.
  4. Add flour and lightly fry it, before adding milk to it.
  5. Stir continuously while adding milk as it will prevent the formation of flour lumps. Once the texture has come to a fine paste, pour the chicken stock slowly. Allow it to boil.
  6. Next, toss in the de-boned chicken pieces, followed by salt, pepper and chili flakes into it. Let it simmer for some time.
  7. At last, simply add the sautéed vegetables and turn off the heat. Serve with a generous sprinkling of fresh coriander or dill leaves

Source: http://foodpunch.com/chicken-winter-veggies-white-sauce-recipe/