Omelette with curry mushrooms 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 tastier. Perfect for a quick dinner or a light lunch.
Clean the mushrooms well and slice them
In a pan, melt half the butter and sauté the onion cut into very thin slices
Then add the mushrooms and let them sauté for a few minutes
Season with salt and pepper
Add a pinch of flour, half a glass of cream, and the curry
Mix 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 skillet, heat the remaining butter, pour in the mixture, and cook the omelette so that it stays dry underneath and soft on top
On half of the surface, place the mushrooms, fold over the other half, and gently slide the omelette onto a warm serving plate
Optionally, you can serve this preparation with a curry sauce or very thin béchamel
Non-stick skillet
Bowl
Fryer
Italy
| Energy (kcal) | 234.14 |
| Carbohydrates (g) | 1.01 |
| of which Sugars (g) | 0.68 |
| Fat (g) | 23.86 |
| of which Saturates (g) | 13.87 |
| Protein (g) | 3.19 |
| Fiber (g) | 1.65 |
