RECIPE: MUSHROOM OMELETTE

Ingredients

• 2-3 eggs
• 1/2 cup chopped mushrooms (white, cremini, or portobello)
• 1 tbsp oil, butter, or margarine
• Salt and pepper to taste
• Optional: chopped onions, cheese, herbs, spinach, or bell peppers

Instructions

Stovetop or Hot Plate Option

1. Cook the mushrooms
   • Heat oil or butter in a pan over medium heat
   • Add chopped mushrooms (and onions if using). Cook for 4-5 minutes until soft and lightly browned
2. Beat the eggs 
   • In a bowl, beat the eggs with a pinch of salt and pepper
3. Make the omelet 
   • Pour eggs into the pan over the cooked mushrooms. Tilt the pan to spread evenly
   • Cook for 2-3 minutes, then gently lift the edges to let uncooked egg flow underneath
   • Once mostly set, add cheese or other toppings if desired, then fold and serve

Microwave Option

1. Pre-cook the mushrooms 
   • Place chopped mushrooms in a microwave-safe bowl with a small drizzle of oil or butter
   • Cover and microwave for 2-3 minutes until softened
2. Mix and cook the eggs
   • Add beaten eggs, salt and pepper to the bowl with mushrooms. Stir to combine
   • Microwave uncovered for 1-2 minutes, checking every 30 seconds until the eggs are cooked through

Serving Suggestion: Add hot sauce or ketchup for extra flavour