Kitchen RO

Mushroom omelette with butter

Twelve minutes, three eggs and whatever's in the fridge. Plan B, for the evenings when you can't face anything else.

12 min total 12 min hands-on 3.50 in totalhobquickeggscheap
Portions
Quantities and the shopping list are recalculated
1

One portion

1,203
kcal
28
protein g
117
fat g
12
carbs g
Sodium488 mg / 667
Potassium1,044 mg / 1,567
Phosphorus539 mg / 400
Fibre4 g / 7

Against one meal out of three, at your daily targets. For fibre a full bar is the good thing; for the rest it's the opposite.

Ingredients

Basics
  • 3 pcs Eggs
  • 200 g Mushrooms
  • 80 g Onions
  • 5 g Parsley
Fat and seasoning
  • 100 g Butter
  • 20 ml Olive oil
  • 2 g Smoked paprika
  • 0.6 g Salt · sodium
  • 0.5 g Black pepper

How it's made

6 steps

Big screen, one step at a time, with timers. The screen stays awake.

  1. Cut the mushrooms into thick slices and finely chop the onion.
    3 min
  2. Pan on high heat with half the butter. Mushrooms in a single layer, 4 minutes without touching them, then 2 more once you've stirred.
    6 min
    High heat and an uncrowded pan. Mushrooms put into a lukewarm pan release water and boil — and then the omelette comes out watery.
  3. Drop the heat to medium, add the onion, 3 more minutes, until it softens.
    3 min
  4. Beat the eggs with the pepper and smoked paprika. Don't add milk or water — they dilute the flavour and make the omelette watery.
  5. Low heat, add the rest of the butter, pour the eggs over the mushrooms. Pull the edges to the centre with a spatula, tilting the pan, until no liquid egg runs.
    4 min
    Low heat. An omelette cooked hot is brown underneath and raw in the middle.
  6. Take it off while the surface is still slightly wet — it carries on cooking from the heat of the pan. Olive oil, salt and parsley over the top.

This isn’t a recipe from the plan, it’s a safety net. When the cooking session got skipped or the food ran out early, this gets you out of trouble with what’s already in the house.

Three eggs and a hundred grams of butter. The butter is the main ingredient here, not the frying fat: it brings 700 of the meal’s 1200 calories. The eggs are for structure and the mushrooms for bulk. Use 20 g of butter and you have a snack, not a dinner.

Mushrooms, not potatoes. Same job — something that fills the pan and browns — with 2 g of carbohydrate per hundred instead of 17. Browned properly they also bring umami, which is why this omelette needs under a gram of salt.

No milk in the eggs. This myth ruins more omelettes than anything else. Milk makes the proteins set unevenly and leaves water in the pan. Eggs beaten plain, with plenty of fat and a low heat, come out creamy on their own.

Photo: Spinach Mushroom Omelette by Mr Michael Phams, licence BY-SA 2.0.