Prep 10 mins
Cook 5 mins
This is meal I liked to eat when I was a kid, and I still like it today. It can be nice light lunch or light supper. And if you want nice breakfast eggs that’s the meal for you. It goes well with lettuce salad and beer.
- 3 eggs
- 50 g mushrooms (white, cultivated)
- 10 g onions (finely sliced)
- 1⁄8 cup milk
- 3 g salt
- 3 g pepper
- 5 g parsley (leaves, sliced)
- 1 tablespoon olive oil
- Sauté finely sliced onion on olive oil until translucent. Slice mushrooms into tiny leaves and sauté until soft. Season mushrooms during this with salt and pepper. If water from mushrooms evaporates before they are done, add some water (just a teaspoon on two) and continue to sauté it until they are done.
- Wisk eggs in separate bowl together with milk. Add parsley leaves into mixture.
- When mushrooms are soft, add eggs and stir them in a pan. Fry until eggs are done. Serve hot.
Mixed reaction to this so I am giving it less than five stars but I do feel it was five myself. I did not measure each ingredient exactly. I used sea salt, freshly ground black pepper & a unrefined extra virgin olive oil. The complaint was it didn't have enough flavour.. I don't see it but I do feel most of the flavour came from my salt addition, but I am used to that!
I make this all the time and just love it,the only thing I do add is alittle grated nutmeg,bring out the flavor of the mushrooms. I eat it over rice,toast,pasta, it goes with so many things. By the way I like lots of your recipes nitko,thank you for sharing them!
I've never thought of adding parsley to an omelet. What a great idea! This was fantastic! Made for the Gardening Forum Herb of the Month (Parsley).