For the longest time I’ve been meaning to try fresh mushrooms. I know it’s funny but whenever I picked up a pack of fresh mushrooms I’d put it back down and pick up a can of mushrooms. That all changed when my friend Rana shared an article stating that consuming fresh mushrooms daily reduced breast cancer risk by 64%!!!
So I decided to try and incorporate fresh mushrooms into my diet as much as possible. On the plus side..it really tastes good! much better than the canned stuff…It has the slightest crunch and a mild taste that tempts you to munch on them raw !
Today’s recipe is absolutely delicious. The fresh mushrooms added taste and texture. The pepper added color and that lovely paprika flavor. The herbs tied the whole thing together. The basil and oregno add a yummy aroma and amazing
2/3 cup of FRESH mushrooms 🙂
Red and Yellow pepper diced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1/4 cup milk
2 tablespoons olive oil or butter
Add the milk ,salt and pepper to the eggs. Beat with a fork till homogenous.The milk will give you a flufier end result,if you don’t like it you can add water)
Saute the mushrooms in the oil for 5 minutes..they will shrink considerably
Add the pepper and herbs. (Once the herbs hit the hot oil your kitchen will be filled with a heavinly smell ). Saute for another 5 minutes
Add the eggs.
Now the secret to a great omlette is to add the eggs while the pan is hot, keep the flame high till the edges start to set (this takes a minute or two), now lower the heat to the lowest level and cover the pan.
Within 5-7 minutes the top will set by the heat trapped under the lid and you’ll get a fluffy delicious omlette. You can sprinkle some sharp chedder if you like.
Add a couple of slices of bread, a cup of tea and some tomatoes cucumbers and olives and voalaaaa breakfast is served.