Mushroom and Cottage Cheese Omelette
Prep: 10min
|
Servings: 2
|
Cook: 15min
A fluffy omelette filled with fresh mushrooms and cottage cheese, a delightful recipe from the Omelette category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g mushrooms
- 1 Shallot
- 1 Garlic clove
- 1 tbsp butter
- 5 eggs
- Salt
- freshly ground pepper
- 8 basil leaves
- 150 g cottage cheese
Instructions
-
1.
Clean the mushrooms and slice them. Peel and finely chop the shallot and garlic.
-
2.
Heat the butter in a large non‑stick pan, sauté the shallot and garlic until translucent. Add the mushrooms and cook until browned. Whisk the eggs with 3–4 tbsp water, salt, and pepper. Pour over the mushrooms and cover; let it set on low heat for about 10–15 minutes.
-
3.
Grate the basil leaves dry and cut into fine strips. When ready to serve, slide the omelette onto a preheated plate, top half with cottage cheese and basil strips, then fold the other half over. Serve immediately.
