Double Mushroom Omelet Recipe

I enjoy the flavor and taste of mushrooms and egg combination. Mushrooms substitutes or curbs my cravings for meats. Mushrooms are low in calories and sugar. They are also high in protein and vitamin D, and they’re a source of vitamin B12. As such, they are considered beneficial for those following plant-based diets.

Recipe Video Uploaded on Vidyascooking Youtube Tamil and English Channels 😊

Ingredients:

2 Packs Button Mushrooms

4 Eggs

1 Large Onion

1 Medium Green Capsicum

1 Large Tomato

5 Green Chilies 

5 Sprigs Coriander Leaves

2 Tbsp Fresh Cream or Malai

1/4 Cup Milk

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1 Tsp Chicken Masala 

1/4 Tsp Pepper Powder

Salt as required

Oil / Ghee or Butter as required.

Garnish: Coriander Leaves

Prep:

Wash the button mushrooms 2 to 3 times, then place it in a colander allow excess moisture to drain.

Spread the mushrooms on a towel to allow excess moisture to drain, allow the mushrooms to air dry for 10 minutes.

Slice the mushrooms and reserve.

Peel and wash 2 medium onions. Slice one onion and finely chop the other.

Remove the stems from chilies, rinse in water and finely chop.

Rinse tomatoes and finely chop.

Separate coriander leaves  from stem and finely chop.

Peel and rinse equal amounts of ginger and garlic. Roughly chop and add it to mixer jar grind to form smooth paste and reserve.

Crack and add the eggs to a bowl using a fork or whisk beat the eggs well. 1/4 tsp salt can be added while whisking the eggs.

Method:

Heat a pan on medium flame with butter or oil. Add finely chopped onions, chilies, tomato and coriander, stir and fry all the ingredients for 2 minutes.

Add ginger and garlic paste followed by spice powders, chilly powder, turmeric and chicken masala fry till raw flavor reduces.

Once the onion and tomato softens, add the mushrooms and fry till soften. if your using per cooked mushrooms then fry for 2 more minutes.

Add 2 tbsp milk along with cream and stir well allow to cook till oil separates, reserve 4 to 5 tbsp of the masala in a bowl.

Spread the masala in a even layer. Next whisk the eggs once and spread it on the masala evenly cover and cook for 2 to 3 minutes. 

Open the lid and gently flip the omelet to the other side add some butter if needed, fry for 2 more minutes transfer the omelet to a plate. Spread the reserved mushroom masala in the omelet, garnish with finely chopped coriander and serve hot...Enjoy!