A healthy breakfast is the most important meal of the day for every one of us in any age group. It includes dairy, grains, and fruits.
Breakfast keeps us active and gives us the energy to get things done and focus at work or school. It helps us to get the essential vitamins and nutrients our body needs. A mix of foods that have carbohydrates, protein, healthy fats, and fiber is best to have at the start of the day.
The health benefits associated with a healthy breakfast include better memory and concentration, lower chances of getting diabetes, heart disease, “bad” LDL cholesterol, and being overweight.
You don’t need to eat a big meal for breakfast, but it’s good to have something small within an hour of waking up.
Sharing with you an interesting and filling recipe of Mushroom and Cheese Omelet, which you and your kids will surely like to have at the breakfast table. Filled with protein and essential fats, it will make your day and keep you active and energetic all day long.
Let’s get started:
Cooking Time: 10 minutes
Preparation Time: 20 minutes
Total Time: 30 minutes
Servings: 2 to 3 persons
To sauté mushrooms and onions:
Butter: 2 tablespoon
Onions: sliced ½ cup
Sliced mushrooms: ½ cup
Salt: ½ teaspoon or to taste
Crushed Black Pepper: ½ teaspoon
Fresh coriander: 1 teaspoon
To make Omelet:
Water: ½ tablespoon
Salt: ½ teaspoon or to taste
Butter: 1 tablespoon
Grated cheese: 1 cup
Chopped green onion leaves: 1 teaspoon, or mixed herbs: ½ teaspoon
Crushed Black Pepper: ¼ teaspoon.
Directions: Step by step instructions to make the recipe:
For sautéed onions and mushrooms:
Melt butter in a pan on low flame.
Add sliced onions in the melted butter, sauté until translucent
Now add sliced mushrooms, stir fry for 2-3 minutes.
Add salt, crushed black pepper, and fresh coriander. Stir fry for a minute.
Dish out on a plate and set aside.
Crack the eggs into a small bowl and use a fork to beat them. Add water and salt. Whisk well. Set aside.
Heat the omelet pan or frying pan (preferably non-stick) on low flame.
Put butter in it and swirl the pan so it coats the bottom evenly.
Pour the whisked eggs into the pan and quickly shake and swirl so that the eggs completely cover the bottom.
Cook on low flame for 3-4 minutes, until the top is not runny. During the time, use a rubber spatula to lift the edges of the omelet so any uncooked egg on the top runs underneath.
When this is done, top the half side of the omelet with a half cup of grated cheese.
Then put the sautéed onions and mushrooms on top of the cheese layer.
Then again a layer of grated cheese( remaining ½ cup) on top of the mushrooms and onions layer
Flip the other half side of the eggs over the filling.
Keep the flame low at all times.
Garnish it with chopped green leaves or mixed herbs and black pepper.
Cover and cook on low flame until the cheese melts for another 1-2 minutes.
Gently, dish out the omelet on a tray or a bigger plate. Serve hot with tea or coffee and toasted bread slices or buns.
Enjoy your Mushroom and Cheese Omelet 🙂