Simple Way to Prepare Yummy Mushroom and stilton omelette

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a special dish, Mushroom and stilton omelette. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Mushroom and stilton omelette Recipe. Mushroom and stilton omelette Quick, tasty and filling! Melt the butter in a small non-stick frying pan.

You can have Mushroom and stilton omelette using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mushroom and stilton omelette

1. Prepare 2 of eggs.
2. Make ready 1 of splash of milk.
3. It’s 4 of mushrooms, quartered.
4. Prepare 50 grams of stilton, cut into small cubes.
5. Prepare 1 of chopped spring onion/scallion (optional).
6. Prepare 1 dash of oil.
7. Make ready 1 of salt and pepper.

Watercress omelette with mushroom and Stilton.The classic combination of watercress and blue cheese works a treat in this simple omelette recipe.This particular omelette was a combination of sautéed onion that had ever so caramelised by frying it slowly in butter, a handful of button mushrooms, followed by fresh baby spinach and finished off with some crumbly blue cheese.Dollop some onion marmalade or homemade tomato sauce on top with some herbs and you have yourself a winning meal.

Mushroom and stilton omelette step by step

1. In a bowl, lightly whisk eggs and milk together. Season with salt and pepper as desired..
2. Fry mushrooms in oil until lightly browned on 2 sides..
3. Pour egg mixture over mushrooms..
4. Scatter over stilton. Add chopped spring onion if using..
5. Keep on the heat until you can see the edges are starting to look cooked.
6. Place under hot grill/broiler for aprox 5mins or until cooked through..
7. *cooking time may vary slightly as eggs are not always the same size!.

This is a great recipe for one person.It's quick and easy, yet special and different.It is excellent served with a tomato and basil salad.

The mushrooms should release their juices, which will then evaporate.Crumble in the cheese and mix to combine.Remove the stalks from the portobello mushrooms, place the mushrooms onto a non-stick oven tray and on a chopping board finely chop the mushroom stalks.Add the mushroom mixture when the omelette still has some raw egg on top.Only cover half of the omelette with the mushroom mixture; you will be folding the omelette in half.