Mushroom Scrambled Omelette | Daily Mail Online

Mushroom Scrambled Omelette

FOOD STYLING: EMILY KYDD, PROP STYLING: JENNIFER KAY, PHOTO ASSISTANT: SOPHIE BRONZE

Spanish revueltos is like a scrambled omelette and one of my favourite ways of cooking eggs in stir-fry mode. It lends itself to any number of seasonal veggies, but autumn’s mushrooms are especially good.

SERVES 2

1 tbsp extra virgin olive oil

1 long shallot, peeled and finely chopped

250g mixture of mushrooms, trimmed and sliced (see tip)

4 large eggs

50g gruyère or emmental, cut into strips approx 1cm x 3cm

1 tbsp coarsely chopped flat-leaf parsley

sea salt, black pepper

sides to serve (optional)

15g salted butter

1 small garlic clove, peeled and crushed to a paste (optional)

100g baby spinach

2 thin slices white sourdough, toasted

  •  Heat a medium (around 24cm) deep-sided nonstick frying pan over a medium-high heat, add the olive oil and fry the shallot until translucent.
  •  Add the mushrooms to stir-fry for about 5 minutes until softened and golden, seasoning them at the end. Meanwhile whisk the eggs with some seasoning in a medium bowl.
  •  Scatter the cheese over the mushrooms, press the pieces between them and leave for about 30 seconds until starting to melt. Pour over the egg, leave it to set briefly for 15 seconds, then turn it about 3 times at a similar interval, so cooking the egg for about 1 minute in total to leave it slightly wet and gooey.
  •  Divide between 2 plates and scatter with parsley.
  •  If serving the spinach, add the butter to the pan, and garlic if wished, then tip in the spinach and stir-fry until it wilts. Serve this beside the omelette, with some toast.

Tip I like to mix a few exotic or wild mushrooms in with more humble button types.

110 thoughts on “Mushroom Scrambled Omelette | Daily Mail Online”

Leave a Comment