(Chicago) – It’s Sunday. My usual routine is to look at my secret black book of restaurants upon waking up, select a brunch place from the list, get ready and head out. For a change, I’d stay-in and make my own special herbed omelet. I have some fresh mushroom from a farmer’s market which goes perfectly with my egg dish.
At the end of brunch, my friend and I had a realization on how simple and cheap to make a really good tasting omelet that is comparable with the ones you get in restaurants for a quarter of the cost. I should do this home brunch more often to save more money.
Ingredients:
For one omelet:
- 3 eggs
- 2 tablespoons milk
- 1 teaspoon parsley, chopped
- 1 teaspoon chives, chopped
- Salt and pepper, pinch
- 1 tablespoon butter
For filling (makes 2 omelets)
- 1 tablespoon butter
- 1 medium onion, chopped
- 4 oz sliced mushroom
Directions:
The filling: In a small pan, melt butter on medium heat. Add onion and cook until translucent, about 5 minutes. Add mushroom and cook for 5 more minutes. Remove from pan and set aside.
In a medium pan, melt butter on medium heat. Combine all the omelet ingredients in a bowl and beat thoroughly. Pour mixture in the pan and stir lightly to set the mixture across pan. Cover and cook for 3 minutes. Check often to ensure bottom does not get burned. Once the omelet is fully set, put half of the filling on the bottom half of the omelet. Fold the other half of omelet over the other half that has filling.
Ready to serve with any side of your choice like toast, fruits or potatoes. I paired my omelet with roasted potatoes. I will post how to make this simple potato side later on. Enjoy.
