TRC Recipe: Mushroom & Cheese Omelette with Parsley

You might have read from my previous post here that we have an abundance of flat leaf parsley from my Dad's aquaponics. I've tried making garlic bread (recipe can be found here). I also put it in pansit bihon but these flat leaf parsly keep on flourishing!

Once, while I was checked-in a hotel while traveling for work, I ordered mushroom & cheese omelette. The scrambled egg was mixed with parsley and the cheese and mushroom became the filling. I thought I would try to recreate that omellete when I get home.

And so I tried and I thought my version was pretty yummy too!

Here's the recipe:

Mushroom & Cheese Omelette with Parsley' 

Ingredients:

• A few stalks of flat-leaf parsley, sliced very thinly
• 3 whole eggs, beaten
• Grated cheese (quantity, to your liking, I like my omelette oozing with cheese!)
• Sliced button mushroom about 1/4 cup
• A dash of salt & pepper
• Oil for frying

Procedure:

•  Beat the eggs
• Add a dash of salt & pepper
• Add the sliced parsley
• Mix thoroughly
• In low fire, teat the pan and then put oil (for extra flavour, I also put a teaspoon of butter)
• Put in the mixture and fry
• Put the mushroom and grated cheese in between and fold
• Fold over and cook some more (I like mine a bit toasted so it's up to you if you want to let it sit for a while)
• Serve hot and enjoy!

I enjoyed mine with buttered toast and brewed coffee. Enjoy!

My mushroom & cheese omelette. Yum!