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Mushroom omelette breakfast

Hello everyone!

It’s Monday again. Time for another breakfast recipe.


Happy cooking.



Mushroom omelette breakfast


  • 2 tsp butter
  • 250 g mushrooms (sliced)
  • Salt
  • Pepper
  • 2 eggs
  • 1 tbsp milk



  • Melt 1 tsp of butter on high heat.
  • Add the mushrooms an d leave for 2 minutes without stirring.
  • Stir once in a while until all the liquid has evaporation and the mushrooms start to brown.
  • Season with salt and pepper.
  • Set aside.
  • In a mug beat the eggs with the milk and some pepper and salt.img_1511
  • Put the pan on high heat until it is hot.
  • Add the butter and turn the heat to medium.
  • Spread the melted butter over the bottom of the pan and add the egg mixture.
  • Leave for a minute.
  • With a fork, gently move the egg from the outside to the middle of the pan, allowing the egg mixture to flow back and set.
  • Add the mushrooms: don’t put too many on, you can have the rest separately.
  • Cover the pan with a lid, turn the heat off and leave for two minutes.
  • Serve immediately with bread and tea.



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