An Egg a Day! - Cheese & Mushroom Omelet

I was pleasantly surprised to receive my free sample of Nature’s Ranch extra large eggs. As per mentioned on their fb page they were considerably larger in size as compared to the regular eggs you get in the market. The eggs were very clean and hygienically packed. They even had small expiry dates printed in pink on them! And the best part is you can get them delivered to your home as per your need (weekly, bi-weekly etc)

The eggs kept lying in my fridge for 2 days until I finally decided to make a cheese & mushroom omelet (ala Espresso style) with them. Following is the list of ingredients I used:  

2-3 eggs

1 tbsp milk or water2 tbsp butter
Green onions (finely chopped)
Cheddar cheese (sliced or shredded)
Sausage slices (optional)
Button mushrooms (sliced)

Salt & pepper

Method

Slice the mushroom and sauté them with butter in a frying pan for 3 minutes. Take them out in a bowl and add shredded cheese and chopped green onions and mix them with the mushrooms. Now break the eggs in a separate bowl mix one tablespoon of water, a pinch of salt and give it a good whisk. Melt 1 tbsp remaining butter in same pan on medium heat. Add the egg mixture, tilting to coat base evenly. The eggs will begin to set after 1 minute. When almost set, top evenly with cheese & mushroom mixture. Fold over and cook for another 1 minute. Carefully slide onto the serving plate. Garnish with fresh parsley or green onions.

The omelet turned out perfectly and I must say the eggs were quite wholesome as I couldn’t finish all of it.