Pour the eggs into the pan and. Pour in the beaten eggs. Heat an 8 inch omelet pan or shallow skillet preferably nonstick over medium high heat. Lift out of the pan into a bowl and mix with the cheese and parsley. Cook until egg is set and cheese is melted 1 to 2 minutes.

Add the mushroom mixture when the omelette still has some raw egg on top. Tip in the mushrooms and fry over a high heat stirring occasionally for 2 3 mins until golden. In a small non stick pan over medium heat lightly sauté the onion garlic tomato and kale just until softened about 2 3 minutes add optional ingredients in same step. Cook for 1 min or until set to your liking swirling with a fork now and again. Fold omelet in half.

Gently flip the omelet and cook for about 1 minute longer. Flip and sprinkle cheddar cheese on top. Heat 1 tsp of each oil in a smallish non stick frying pan then add most of the red chilli all the ginger and the white spring onions. If you d like some extra flavor add cup 25 grams of shredded cheese. Mushroom scallion frittata with parmesan cheese august 12 2015 by edyta leave a comment this post may contain affiliate links which won t change your price but will share some commission.

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Flip and sprinkle cheddar cheese on top. Cook and stir until the edges harden 2 to 3 minutes. Top with more cheddar cheese. The recipe can be doubled. This is a filling for a 4 egg omelet or two 2 egg omelets for when you re having breakfast brunch or dinner with somebody special.

Pour eggs into a small non stick frying pan coated with cooking spray over medium low heat. Place the pan back on the heat and swirl the eggs into it. Cook and stir until the edges harden 2 to 3 minutes. Stir fry for another 1 2 minutes until the mushrooms are golden. Mix in green onions.

Add whisked eggs and cook for about 3 minutes until sides of omelet can be lifted from the pan with a spatula. Only cover half of the omelette with the mushroom mixture. Don t worry the omelette will continue to cook even after you take it off the frying pan. Pour in the beaten eggs. Sprinkle mushrooms and cheese on eggs and cook until eggs are set and no longer runny.

You will be folding the omelette in half. Add the butter let it melt and swirl the pan so it coats the bottom evenly. Fold omelette in half and turn out on a plate to serve. Stir fry for a minute until the ginger begins to soften then add the mushrooms and most of the green spring onions. Cook until slightly softened about 1 minute.

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Cook until slightly softened about 1 minute. You will be folding the omelette in half. Add whisked eggs and cook for about 3 minutes until sides of omelet can be lifted from the pan with a spatula. Pour eggs into a small non stick frying pan coated with cooking spray over medium low heat. Flip and sprinkle cheddar cheese on top.

Stir fry for a minute until the ginger begins to soften then add the mushrooms and most of the green spring onions. Gently flip the omelet and cook for about 1 minute longer. Add the mushroom mixture when the omelette still has some raw egg on top. Pour the eggs into the pan and.