Brunch is not a meal; brunch is a state of mind!
Some days you just feel like having brunch the moment you wake up (late). Today was one of those days: sunny weather and no hurry to go anywhere. A great time to switch on some swing music and head to the kitchen!
Cheesy Mushroom Omelette with a side salad
2 eggs
1/4 cup of milk
1/3 cup of grated cheese (I used emmental)
2 medium mushrooms chopped
Spices according to taste
Butter for the pan
Salad:
Rocket leaves
1 radish sliced thinly
3 baby plum tomatos
(a few tiny drops of balsamic vinegar)
Beat the eggs in a bowl, add milk and salt/pepper or use your imagination with the spices. I used a ready-mix combo of salt, chili, garlic, fennel, black pepper, ginger and basil.
Pour the mixture onto a pan, sprinkle the mushrooms and the cheese evenly on top.
Mix the salad and place either next to or in between the folded omelette.
Enjoy!
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