Nothing new, just a little reminder. The perfect winter breakfast should be warm and filling. You can use fresh champignons (they must be very fresh) or forest mushrooms - either dried (soaked overnight) or frozen. Personally, I love using slippery jacks, as their flavor pairs beautifully with a creamy omelet.
Here’s a small secret: use aromatic oil. Olive oil infused with herbs, chili, or pepper works great. Sometimes I add a touch of truffle oil, always mixed with butter.
- 3 eggs
- 50—60 ml milk (about 1/3 cup, no more)
- salt
- freshly ground black pepper
- a small piece of butter
- vegetable oil (ordinary or aromatic)
- 3-4 fresh mushrooms (or a handful of dryed/frozen)
Heat a pan and melt the butter together with an equal amount of oil. Add the mushrooms and sauté until lightly golden, stirring for 3–4 minutes.
Beat the eggs with milk, season with salt and pepper, and pour the mixture over the mushrooms. Cook for about 5 minutes, stirring occasionally. Fold the omelet in half and serve, sprinkled with fresh herbs.
Heat a pan and melt the butter together with an equal amount of oil. Add the mushrooms and sauté until lightly golden, stirring for 3–4 minutes.
Beat the eggs with milk, season with salt and pepper, and pour the mixture over the mushrooms. Cook for about 5 minutes, stirring occasionally. Fold the omelet in half and serve, sprinkled with fresh herbs.
