Omelets are a fantastic choice for dinner, especially in summer. Experts recommend to eat between 4 or 7 eggs per week, so this is a good way of having at least 2 eggs per person. It is an easy, healthy and very quick idea for preparing an omelete. We will make a juicy omelet stuffed with garlic mushrooms, cooked in our Thermomix. Only accompanied by a good salad or marinated tomatoes, it is a delicious option.
Garlic and mushrooms omelete
Recipe Type: Entree
Cuisine: French
Author:
Cook time:
Total time:
Serves: 4
Delicious omelet, made with mushrooms seasoned with garlic and parsley. Ideal for fast and low calorie dinner.
Ingredients
- 8 eggs (better if they are free-range)
- 100 g f sliced mushrooms
- 4 garlic cloves
- salt to taste
- 30 g of olive oil and a little more to cook the omelet in a pan
- ½ measuring cup of well washed parsley leaves (you can also use dry parsley)
Instructions
- First we put the parsley leaves and mix 5 seconds, speed 4. We remove and reserve.
- We put in the mixing bowl, the oil and garlic and mix 4 seconds, speed 4. We scrape down sides of bowl and set to 4 minutes, varoma temperature, speed 1.
- Add the mushrooms, salt and parsley and set to 10 minutes varoma temperature, speed spoon, reverse counter-clockwise operation. When it remains 2 minutes, we check that there is no water in the mushrooms cooking. If there is any water, remove the measuring cup fro the thermomix and cook these 2 minutes without it.
- Remove the content of the glass and place it into a large bowl.
- Without washing the mixing bowl add the eggs and a pinch of salt. I like breaking eggs into a separate container (the egg shell might fall inside the bowl) and then pour them into the bowl. Mix 5 seconds, speed 5. Pour the eggs where we had the mushrooms and stir well.
- Use a hot pan with some oil to make 4 omelets (a good measure is 2 soup spoons of oil per omelet).
Calories: 150
