see you later + oyster mushroom and muenster cheese omelet
When I say this, I am either busy with exams (oops) or back to China (yay).
It is unlikely that I could access my blog in China in general, and that is why there is a “new post spike” before and after my absences. I leave you this very “Chenny” (i.e. simple and hearty) recipe for omelet with fresh picked mushrooms from farmers market and good melting cheese, so if you miss me, come here and make it.
See you and have a nice break!
oyster mushroom and muenster cheese omelet
Makes 1 serving
2 tsp unsalted butter, divided
1/2 cup sliced oyster mushrooms (or mushrooms of your choice)
1 small clove of garlic, minced
1 jumbo egg
1 oz muenster cheese, sliced or grated (or other melting cheese)
salt and black pepper
Heat 1 tsp butter in a small nonstick pan over medium heat and add the mushrooms to the pan along with 1/8 tsp salt. Sauté until lightly browned. Add the garlic and cook until softened. Transfer the mushroom mixture to a plate and set aside.
Beat the egg with 1/8 tsp salt. Return the pan to the heat and add the remaining 1 tsp butter. When the butter starts to foam, pour in the egg. Tilt the pan to make the egg cover the bottom of the pan. Scatter the mushroom mixture and cheese over half of the omelet and cook until the egg is almost set. Fold the other half over and turn off the heat and let it sit for about 30 seconds (the omelet will continue to cook in the pan). Carefully transfer the omelet to a plate. Serve warm with black pepper.