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This was my lunch today: Mushroom and Cheese Omelette                                                          








Sorry for the lousy picture, I took it with my handphone camera, our digi cam being at my mum-in-law’s. It tastes better than it looks :p

I love eggs, they are such a convenient food. You can store them in the fridge for ages and you don’t have to defrost them or plan ahead.


2 eggs

4 button medium mushrooms (I used white but I prefer the flavour of brown)

Shredded mozerella cheese (I love it!)

Salt and pepper to taste

  1. Wash and slice mushrooms
  2. Beat eggs with some salt and pepper
  3. Heat pan and add some oil to it, then lower to medium heat
  4. Sautee mushrooms till light golden brown
  5. Distribute mushrooms evenly in the pan and pour in egg, making sure it’s spread evenly
  6. Cook till egg is semi-solid and add mozerella cheese
  7. Fold omelette into half, cook on both sides
  8. Voila! Lunch is ready!

I like to eat this with Maggi’s low salt extra hot chilli sauce :9