Mushroom-ham omelette

Mushroom omelette with celery, tomato, and Goan poee

When I came away with two boxes of mushrooms from a store yesterday, I knew I had to do something with mushrooms this morning. My last attempt at breakfast earlier this month was frittata which included mushroom. It turned our more of a quiche though, and in later helpings, veered towards the dry and scaly. 

So after reading the paper and browsing a few recipes I set about my task. I wanted the flavour of the mushroom to come through. It turned out very well. It had the right balance and the flavour was just right. Here's how it went:

Prep time: 1 hour
Cook time: 30 mins.

To serve: 3                                                                    

Mushroom-ham-cheese on a bed of egg.

INGREDIENTS

Eggs: 6

Salt: to taste

Pepper: to taste

Mushrooms: 2 cups diced

Ham: 1 cup diced

Cheese: half cup grated

Olive oil: as necessary

Milk: quarter cup

Onion: 1 (medium)

Celery: as a side

Basil leaves: 3 or 4

PREPARATION

Put the oil in a large skillet. Mine was 11 inches. Saute the onions in the oil. Add the ham. Add the chopped mushrooms. Add the chopped celery and basil leaves so the flavour catches. Saute. Remove the mushroom mix form the pan. Beat the eggs separately. Add salt, pepper and milk to it. Heat the pan again. Pour the egg mix. Let it cook and form. Add the mushroom mix over it. Add the grated cheddar cheese. Close the top of the pan with a transparent lid. Let it cook for a few minutes on slow flame. Remove and serve when ready. Flip the two sides of the omelette over the centre. Slide out of the pan and serve hot. Eat with a side of celery and bread/pao/poee/roti.

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Pix of mushroom-ham omelette taken by Brian Mendonca during preparation at home on 30 October 2020.