The omelette with mushrooms and curry is a delicious recipe to accompany your main dishes. The main ingredients are eggs and champignon mushrooms, enriched by the spicy flavor of curry. A touch of onion and cream makes the omelette even creamier and more flavorful. Perfect for a quick dinner or a light lunch.
Clean the mushrooms well and slice them
In a pan melt half the butter and gently sweat the onion cut into very thin slices
Then add the mushrooms and let them absorb the flavors for a few minutes
Adjust salt and pepper
Add a pinch of flour, half a glass of cream and the curry
Stir everything and cook over moderate heat for about half an hour
Lightly beat the eggs, add a tablespoon of cold water, a pinch of salt and a pinch of pepper
In a pan heat the remaining butter, pour in the mixture and cook the omelette so that it is dry underneath and soft on top
Arrange the mushrooms on half of the surface, fold the other half over them and gently slide the omelette onto a warm serving plate
If desired, you can serve this dish with a curry sauce or with a very thin béchamel
Non-stick frying pan
Bowl
Deep fryer
Italia
| Energy (kcal) | 148.85 |
| Carbohydrates (g) | 1.51 |
| of which Sugars (g) | 1.17 |
| Fat (g) | 12.49 |
| of which Saturates (g) | 6.32 |
| Protein (g) | 7.36 |
| Fiber (g) | 0.75 |
| Sale (g) | 0.07 |
