Garlic and mushrooms omelete

Garlic and mushrooms omelet

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: Irene Arcas
Cook time:
Total time:
Serves: 4
Delicious omelet, made with mushrooms seasoned with garlic and parsley. Ideal for fast and low calorie dinner.
  • 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)
  1. First we put the parsley leaves and mix 5 seconds, speed 4. We remove and reserve.
  2. 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.
  3. 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.
  4. Remove the content of the glass and place it into a large bowl.
  5. 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.
  6. Use a hot pan with some oil to make 4 omelets (a good measure is 2 soup spoons of oil per omelet).
Calories: 150



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