Mozzarella and Basil Omelette with Asparagus and Shiitake Mushrooms

Name: Mozzarella and Basil Omelette with Asparagus and Shiitake Mushrooms
Cook time: 10 min
Total time: 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tbsp olive oil; 3 asparagus spears, trimmed; 40g shiitake mushrooms; 1 tbsp butter; 1 garlic clove; 2 tbsp white wine or water; 1 tbsp creme fraiche (sour cream); 3 eggs; 60g (1/2 cup) mozzarella cheese, at room temperature; Sprig of basil, leaves picked and chopped; 1 tbsp freshly grated Parmesan cheese or vegetarian equivalent (optional)

8 steps

Cook:10min

A plain omelette is literally one of the fastest things you can cook - the world record is 40 seconds! But seriously, I reckon that with a bit of practice, it takes about 3 minutes from cracking the eggs to folding a finished omelette onto a plate. I've slowed things down a bit here by adding melting mozzarella to the middle, and asparagus and mushrooms to the top, but you can keep it simple by just adding some grated cheese or soft herbs.

Updated at: Thu, 17 Aug 2023 11:36:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories826.2 kcal (41%)

Total Fat71.4 g (102%)

Carbs9.1 g (3%)

Sugars3.6 g (4%)

Protein32.8 g (66%)

Sodium577.6 mg (29%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

2 Tbspolive oil

3asparagus spears

trimmed

40gshiitake mushrooms

1 Tbspbutter

1garlic clove

2 Tbspwhite wine

or water

1 Tbspcreme fraiche

sour cream

3eggs

60gmozzarella cheese

at room temperature

basil

leaves picked and chopped

1 TbspParmesan cheese

freshly grated, or vegetarian equivalent, optional

Instructions

Step 1

Place a non-stick frying pan (skillet) over a medium-heat and coat the bottom of the pan with 1 tablespoon of the olive oil.

Step 2

Finely slice the asparagus spears and add them to the hot oil. Allow to cook for 2 minutes.

Step 3

Finely slice the mushrooms and add them to the asparagus with the butter. Peel the garlic, then crush (mince) or grate it into the pan and allow to cook for 1 minute.

Step 4

Add the wine or water and continue to cook until the liquid has reduced by half, then fold in the creme fraiche. Reduce the heat to a simmer and leave to cook until needed.

Step 5

Crack the eggs into a bowl and whisk with a fork until combined and frothy.

Step 6

Place a small, non-stick frying pan over a medium heat and add the remaining tables of oil. When hot, pour in the eggs and allow to cook for 2 minutes, or until almost set.

Step 7

Roughly chop the mozzarella and place it in the middle of the omelette. Fold the sides over the mozzarella, then slide the omelette onto a plate.

Step 8

Stir the basil through the vegetable mixture and spoon it over the omelette. Finish with the grated Parmesan before serving, if using.