Usuba
Omelet with Mushroom Sauce
Fluffy omelet with aromatic herbs, served with delicate creamy mushroom sauce. The dish is cooked in a ceramic-coated skillet and turns out golden and juicy.
- Total
- 30 min
- Standard serving
- 329.5 g
Ingredients
Total 10
Instructions
- 1
Step 1
Heat the pan on the grill. Pour vegetable oil into another pan, add butter. As soon as the butter froths, add the sliced mushrooms.
Add salt, pepper and simmer for 2–3 minutes. Pour in the cream and keep on heat for a few more minutes.
- 2
Step 2
Break the eggs into a bowl, add parsley, basil, chives, salt and pepper. Whisk lightly.
Pour vegetable oil into a hot skillet from the oven, add butter and spread it evenly over the surface.
- 3
Step 3
While the butter is foaming, pour in the egg mixture evenly. When the mixture starts to thicken, carefully flip the omelet and fry for a few more minutes.
Place the omelet on a plate and pour mushroom sauce over it.
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