Button Mushroom Omelette
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I sometimes cook the sauteed mushrooms a day or two in advance, and keep them chilled in the fridge. In this way, I can whip up a delicious omelette in no time at all on weekdays after work, or for brunch on weekends after sleeping in late.
Since everyone at home loves omelette, I practised many times before making what is to me a well-made omelette: bright yellow, silky in the center, moist and soft when cooked. Timing and control of heat are really important here. I tried to take some step-by-step photos, but unfortunately that caused the timing to be off and the omelette did not turn out well. Maybe next time, I’ll get a family member to help take photos or a video of the cooking process.
This is the cooked button mushrooms filling for the omelette. They are also great eaten on their own, or as a topping for salad/noodles/risotto.