Ingredient:
4 eggs
Salt and black pepper
30 g (1 oz) butter
60 g (2 oz) shiitake mushrooms, sliced
1 tbsp snipped fresh chives
1 loaf of ciabatta bread, warmed and split lengthways
Method:
Break the eggs into a small bowl, season with salt and black pepper, and beat with a fork.
Melt half of the butter in a small frying pan, add the mushroom, and cook over a high heat for 3-5 minutes until all he liquid has evaporated. Remove from the heat, stir in the chives, season with salt and pepper, and keep hot.
Heat and omelet pan or a small frying pan until very hot. Add the remaining butter and swirl the pan to evenly coat the base and sides.
When the butter is foaming, pour in the seasoned egg mixture.
Cook the omelet over a medium heat, pulling back the edge as the eggs set, and tilting the pan to allow the uncooked egg to run to the side of the pan. Continue until the omelet is lightly set and the underside is golden. Remove from the heat.
Scatter the mushrooms over half of the omelet, then flip the uncovered half over them. Fill the warmed split ciabatta with the omelet, cut the ciabatta in half crosswise, and serve at once.
4 eggs
Salt and black pepper
30 g (1 oz) butter
60 g (2 oz) shiitake mushrooms, sliced
1 tbsp snipped fresh chives
1 loaf of ciabatta bread, warmed and split lengthways
Method:
Break the eggs into a small bowl, season with salt and black pepper, and beat with a fork.
Melt half of the butter in a small frying pan, add the mushroom, and cook over a high heat for 3-5 minutes until all he liquid has evaporated. Remove from the heat, stir in the chives, season with salt and pepper, and keep hot.
Heat and omelet pan or a small frying pan until very hot. Add the remaining butter and swirl the pan to evenly coat the base and sides.
When the butter is foaming, pour in the seasoned egg mixture.
Cook the omelet over a medium heat, pulling back the edge as the eggs set, and tilting the pan to allow the uncooked egg to run to the side of the pan. Continue until the omelet is lightly set and the underside is golden. Remove from the heat.
Scatter the mushrooms over half of the omelet, then flip the uncovered half over them. Fill the warmed split ciabatta with the omelet, cut the ciabatta in half crosswise, and serve at once.
