Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mushrooms and onions omelette. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

When the surface of the egg is almost entirely set, top one side of the omelet with the reserved sautéed mushrooms and onions. Sprinkle evenly with cheese, if using. Use a spatula to carefully fold the other side of the omelet over the filling.

Mushrooms and onions omelette is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Mushrooms and onions omelette is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook mushrooms and onions omelette using 5 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Mushrooms and onions omelette:

1. Take butter
2. Take 2 oz chopped onions
3. Get 2 oz mushrooms
4. Prepare salt and pepper
5. Take 3 each whole eggs

Instructions: Slice and chop mushrooms into bite-sized pieces. Preheat small frying pan over medium heat. - The Flavor of the Olive Oil does Matter - To make this Spanish Tortilla Omelette with Mushrooms and Onions I used La Española Olive Oil, one of Spain´s most iconic brands. This olive oil was the perfect match for this recipe, as the characteristics of the olive oil really gave a great flavor to the tortilla. In the same skillet, melt remaining butter over medium-high heat.

Steps to make Mushrooms and onions omelette:

1. Add butter and Sauteed onions and mushrooms for bout 2 mins
2. Add the eggs and cook for bout 2 minutes.
3. Flip omelette and turned off let it rest for a minute or two and your done.

Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges). Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Season mushrooms and onions with sea salt and cracked pepper.

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