Turkish cuisine · Breakfast & Eggs

Mushroom Omelet

Omelet with mushrooms in butter, kaşar cheese and parsley, set over gentle heat.

Ingredients · for 2 servings

• 250 g mushrooms
• 5 eggs
• 1 onion
• 30 g butter
• 100 g kaşar cheese
• 1/2 bunch parsley
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Wipe the mushrooms clean and slice 4 mm thick, finely dice the onion, coarsely grate the kaşar cheese and chop the parsley.
2. Melt half the butter in a nonstick pan over high heat and fry the mushrooms for 5–6 min. without stirring until the liquid has evaporated and they have golden brown edges.
3. Add the onion, lower the heat to medium and cook another 3 min. until soft and translucent; season with salt and pepper.
4. Whisk the eggs with a pinch of salt until just combined and pour evenly over the mushrooms; dot the remaining butter over the top.
5. Cover and set over low heat for 5–6 min., loosening the edge carefully once; as soon as the surface is only slightly moist, sprinkle over the cheese and let melt for 2 min.
6. Halve the omelet, sprinkle with parsley and serve straight from the pan with white bread.