Omelet with flame-roasted mushrooms

Name: Omelet with flame-roasted mushrooms
Ingredients: 1 farm egg; 60 g button mushrooms; 1/8 teaspoon salt; 1/8 teaspoon chili powder; 1/4 teaspoon oil

Children - Omelet with flame-roasted mushrooms by Pamela I. - Recipia

The omelet with flame-roasted mushrooms is served warm for breakfast, with soft egg and mushrooms browned right over the flame. It’s a small portion, a little spicy, with the mushrooms set out on the yellow surface of the egg. I prefer it while it’s warm, when the base is still soft and hasn’t cooled. Prep: 5 minutes. Cook: 10 minutes. Total time: 15 minutes. Servings: 1. About 95 kcal and 8 g protein per serving.

Ingredients

1 farm egg
60 g button mushrooms
1/8 teaspoon salt
1/8 teaspoon chili powder
1/4 teaspoon oil

Preparation

1. Cut the mushrooms into thin slices. 2. Set them on the metal grate of the stove, directly over the flame, and cook for 5 minutes, until nicely browned. 3. Beat the egg until frothy, then mix in the salt and chili powder. 4. Grease the pan with 1/4 teaspoon of oil, pour in the egg and arrange the mushrooms on top. Cover and cook over low heat for 5 minutes, until the egg is set.

Notes

Serve warm with a slice of toast. It keeps in the fridge for up to 3 days, but the egg has the best texture when freshly made. For less heat, replace the chili powder with 1/8 teaspoon of sweet paprika; egg is the allergen in this dish. Small, firm mushrooms brown faster, while larger ones can release water and stay soft. The small Hello Kitty pan I use just for eggs is the right size for one egg. If you’re making more servings, allow one per person and cook them just before eating.