Thursday, July 16, 2009

Breakfast #29: Creamy Mushroom & Onion Omelette

title
Our family doctor believes that the egg is still the golden standard when it comes to protein. I have to agree – not that I know anything about protein, or much about nutrition, but eggs, in my book, are a wondrous food. They can be a complete meal unto themselves or used in a myriad of different ways from breakfast to dessert. They come in their own container, are simple to find and use, and you can dress them up or down as you see fit. Plus they are delicious. And yes, golden.

So in keeping with the doctor’s advice, I’ve prepared eggs for breakfast...as I’ve done, in one way or another, many times before. I must confess, I am not the healthiest person, nor am I a star patient, and the reason I eat eggs (or anything else I love for that matter) is because I love them, not quite because they were given someone’s seal of approval. But it’s still nice to know that sometimes, my opinion does coincide with that of someone of the medical profession – it’s not often the case so when it does happen I feel it cause for a little celebration.

The “making an omelette with earthy mushrooms and softly caramelized onions bathed in cream for breakfast” kind of celebration.

Creamy Mushroom & Onion Omelette
  • Olive oil or butter
  • 1 clove garlic, minced
  • 1 large white onion or 2 medium ones
  • 200 grams Swiss brown mushrooms
  • 1/4 cup cream
  • Sea salt and freshly cracked black pepper
  • 4 eggs

- Heat a glug of olive oil or a pat of butter in a non-stick pan (olive oil if you want to be healthier, butter if you want it to be richer – you can also use a combination).
- Add garlic and onions and sauté until the onions are soft and slightly caramelized.
- Add the mushrooms and sauté until cooked. Add the cream, stirring continuously (don’t let that cream burn!). The cream should reduce slightly and get into all the nooks and crannies, picking up mushroom flavour and taking on its nutty brown color as it goes.
- Season to taste with salt and pepper, and set aside.
- Clean pan and return to heat with another small glug of oil.
- Beat 2 eggs gently in a separate bowl, then pour into the pan. When the bottom sets but the top is still moist and jiggly, add half the mushroom mixture to one side of the egg. Flip the other side over the mushrooms to enclose. Slide onto a plate. Repeat with the remaining 2 eggs and mushroom mixture.
- Serves two.

This is no fluffy omelette – I can’t seem to master that particular artform. This is more a flat picnic blanket of egg made for the purpose of enfolding some luscious filling. Don’t discount the egg for its flatness though – I love the taste of egg, flat or not! I am, however, very much open to the secrets of the fluffy omelette if anyone out there is inclined to share :)

You can make this breakfast for two, or, just use 2 eggs and half the mushroom mixture for a breakfast for one. In which case you can then toss the other half of the mushroom mixture with pasta, or serve on toast, for a nice lunch for one. You can also add 2 slices of camembert or gruyere to each omelette if you are feeling particularly decadent, or are in need of cheering up, or the morning is grey and gloomy. I don’t know how your family doctors would feel about that though...

45 comments:

Shalum said...

yum omelets! i like omelets with cheese and basil, but this one looks more hearty!

Rosa's Yummy Yums said...

OMG, that omelet looks and sounds so good! A delicious breakfast item!

Cheers,

Rosa

Katrina said...

That sounds yummy -- I've used those ingredients in an omelet before, but not with cream. Must do so, next time. And good suggestion for the pasta sauce, too, as an alternative use. I like double-duty dishes -- less work, more to eat! :-)

marci said...

That sounds yummy.

There are two secrets to a fluffy omelet:
1. Beat the eggs for a long time. You want them to be just a little bit foamy.
2. Cook the omelet slowly. An omelet should take 10-15 minutes to cook, so have it on much lower heat than, say, scrambled eggs.

I think #1 is more important, but at least cook them a little slower than usual.

I hope this helps!

veron said...

Definitely a breakfast that I would love to have! Mushrooms and eggs can't get any better!

Zoe said...

I actually prefer non-fluffy omelets and this one looks perfect!

Junglefrog said...

I couldn't agree more... Eggs are so versatile and lovely... why not eat them? although there are people here that say that too many eggs are not a good thing... O well, everything within moderation right?

Soma said...

Yummy.. omelettes are our regular weekend brunch thing. Love the eggs & we don't fluff ours too much, it kinda loses the texture. Lovely deal with mushroom.

ChichaJo said...

Hi Shalum! Cheese and basil sounds good too!

Hi Rosa! Thanks! It’s kinda flat though ;)

Hi Katrina! It’s really good with the cream and not at all too wet...the cream reduces (quite quickly, so keep stirring and watch it!) and brings everything together in a delicious mess! I’m all for double-duty dishes...especially with less to wash up too!

Hi Marci! Thanks for sharing that...I’ll try it next time! :)

Hi Veron! Wish I could share it with you!

Hi Zoe! Well, they are certainly easier to make! ;)

Hi Junglefrog! Hmmm...Well, I wouldn’t eat too many simply because I don’t think I’d like them as much if I had them all the time :) Too much of any food isn’t too good I think...

Hi Soma! Omelettes for a weekend brunch sounds lovely!

Midge said...

Despite the fact that it's almost 7:30 PM, your post suddenly made me crave for buttered mushrooms on toast. Oh, dear...

Manggy said...

Yum! I wish I could get fresh mushrooms consistently :) I think there's some Youtube videos out there of Julia Chila making omelettes, you should check them out! :)

Anh said...

Right, I confess I am not into eggs much. But a good omellette, I cannot resist!

JamS said...

Hi, I've been following your blog for quite sometime now. You always have a witty way of expressing yourself and the things you love in writing. The food photos are great too!

My husband loves breakfast, and eggs are a must. I usually beat the eggs in a blender and add just a tad of milk. I beat them for about 2 to 3 minutes, and pour it in a lightly buttered non-stick pan on VERY LOW heat. As you probably know, eggs have protein, protein when cooked in high heat tend to be rubbery.

So there you go, just wanted to share my 2 cents.

More power!

hungry_neko said...

I haven't had an egg bfast in awhile, and this seems like a great way to bring 'em back into my morning!

ChichaJo said...

Hi Midge! Any time is a good time for some buttered mushrooms ;)

Hi Manggy! You can find some in the Salcedo market (probably even more in the bigger markets) even if it’s just plain old button mushroom, which can also be used in this recipe. Thanks for the tip on the videos...will check those out! :)

Hi Anh! In that case just make sure the filling’s yummy and that’ll make it all worth it! :)

Hi Jam! :) Thank you! And thank you for your two cents – sounds good and will definitely keep that in mind for next time! :)

Hello Hungry Neko! I hope so...they are very good and, I think, a great food to incorporate in your meals...in moderation of course :)

Adriana said...

Ummmm.. I love breakfast too!

Dhanggit said...

OMG!! I needed this kind of breakfast :-)

katiez said...

I love omelettes! I just never take the time to make them for breakfast... Lunch, now.... That would be perfect.

angelika said...

Yes, eggs are pure heaven. I am so happy that we are following each other's blog again! Lots of love from Vienna, angelika

ChichaJo said...

Hi Adriana! We have something in common then :)

Hi Dhanggit! Hope you get to try it --- simple but good :)

Hi Katiez! Hehe...I don’t make omelettes for breakfast everyday either...but sometimes I just have to give in to my cravings :)

Hi Angelika! Yes, I’m so happy as well! :) Warm hugs from Manila!!!

Suzana said...

That might be a bit to much for me for breakfast but it sounds awesome for brunch! And yes, eggs rock! :)

Jescel said...

that omelet looks perfect.. i envy you for being able to do that! i need to hone my omelet-making skills, otherwise, i may just buy those omelet pans to help me! what a wonderful breakfast!

Renee said...

Eggs work for my family anytime. The photo of the omelet you posted looks incredible. My boys and I love to create interesting combinations whenever possible. Some of our favorite things to add to eggs (not mixed all together as one omelet but as options for several omelets) include pesto, goat cheese, feta, spinach, taco meat, pepperoni, and of course, Frank's hot sauce.

Pille said...

Omelettes are such a perfect comfort food (and mushrooms and caramelised onions as well :))

Rosa's Yummy Yums said...

Have a great end of week...

Cheers,

Rosa

ChichaJo said...

Hi Suzana! This works for brunch and lunch too! :)

Hi Jescel! Thanks! It is actually quite flat... make omelettes like crepes :)

Hi Renee! Thank you! Those fillings sound delicious!

Hi Pille! Truly! And if I had some chanterelles that would definitely be perfect...I must go mushroom foraging in your part of the globe one day!

Hi Rosa! You as well!

Marta said...

I believe eggs, along with chicken and fish, are the Holy Grail of proteins. They're lean, delicious, filling and nutritious. Can't go wrong!
I have an omelette every day and I'm always looking for ways to switch them up. This is perfect, will try it for sure!

ChichaJo said...

Hi Marta! Yes, good thing I love all those things :) Hope you like this omelette combination :)

SimplePleasures said...

oh my! my favorite mushrooms with eggs

ChichaJo said...

Hi SimplePleasures! I love the combination too! :)

creampuff said...

Joey,

I don't even like omelettes but you've actually made me crave one! Beautiful!

farrah said...

to make the omelate fluffy, you can add 1tbsp milk/ egg and whisk a little bit before pouring egg mix into a warm pan. if u keep the heat low and spend the first few mins stirring the mix (almost how u do for scrambled aggs) it becomes all voluminous. then let it set

MeetaK said...

i do love omelettes and will have them often not for breakfast but for dinner! so this is on my list for dinner this week! hugs!

Noel said...

The tips above for making a fluffy omelette are all well taken, but, I add one, very important requirement. The eggs must be as fresh as possible. With old eggs, no amount of tweaking will really yield a fluffy omelette.

ChichaJo said...

Hi Ivonne! Hope this changes your mind about omelettes :)

Hi Farrah! Thanks for the pointers...well noted! :)

Hi Meeta! These are definitely good any time of the day! :)

Hi Noel! Thank you for that important note! I used to buy straight from a farm but my supplier has left the country...I now buy Pamora eggs from either Legazpi market or Santi’s...do you have other good suppliers you’d like to share? :)

Al said...

I am totally making this tomorrow.

ChichaJo said...

Hi Al! Hope you like it!

Ash said...

woh!!! This looks seriously good!

ChichaJo said...

Hi Ash! Thanks! Good and simple too :)

Anonymous said...

My first time to your blog, and we will be having that omelette for dinner with a crusty baguette. It looks divine. The secret to the fluffy kind is to beat three eggs with a tablespoon or two of half n half, allow it to set on the stovetop, add ingredients, then pop it in the oven, 350 or so, until it sets on top. Makes for a great 2-inch thick puffy presentation.

Lauren

ChichaJo said...

Hi Lauren! Thanks for dropping in :) I hope you enjoy it! And thank you for your fluffy omelet tip :)

Anonymous said...

Hey there. For fluffy eggs, simply add a teaspoon of sour cream when you beat them. Works everytime.

ChichaJo said...

Thanks Anonymous person :) Will try that!

Anonymous said...

What works for me in making a fluffy omelet is pouring a little water to the beaten eggs.. the vapor that comes out rises the eggs and gives it good volume

Cindy said...

Hi ChichaJo,

I just tried out your recipe for the mushroom and onion omelette, its heavenly! ^_^ Thanks for posting! Cheers!