There's
a magical allure to eggs (Egg Sambal) that makes them an everlasting favorite. Whether
fried, boiled, or enhancing instant noodles, eggs add a touch of pride to our
meals (Drumstick Egg Masala Curry). In my repertoire of egg recipes (Thai Green Egg Curry), I've elevated the classic omelette by
incorporating canned mushrooms, a pantry staple for impromptu cooking. While
the mushrooms come from our provisions, the garden-fresh spring onions, easily
cultivated, add a delightful homegrown touch.
Let's embark on making this Mushroom Omelette:
Ingredients:
3 eggs, beaten
1 can button mushrooms, sliced/cubed
3 shallots, sliced
1 red chili, sliced
Some spring onions, sliced
1/4 cup oil
Salt, to taste
Method:
Heat oil in a non-stick pan. Add shallots
and lightly soften.
Pour in beaten eggs, swirling the pan to shape
into a sizable omelette.
Scatter in mushrooms (keep the heat low to
prevent burning beneath the eggs).
Add sliced chili and salt.
Turn the omelette to cook on the other
side, breaking it into large or small pieces.
Remove and garnish with spring onions.
Enjoy this Mushroom Omelette, a fusion of
pantry essentials and homegrown goodness!
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