Mushroom omelet, healthy and quick dinner recipe

Total: 20 min Diners: 1

Mushrooms are perhaps the richest fruits of the earth in umami -the fifth taste or delicious flavor-, so they are able to brighten up even the blandest dish and with the added advantage of having very few calories. One example is this omelet with mushrooms, which is perfect for dinner, as it provides mainly protein and contains hardly any carbohydrates.

Ingredients

Eggs, 2 fresh mushrooms, 150 g Extra virgin olive oil, 1/2 tablespoon Onion, 1/4 Soy sauce, 1 tablespoon Fresh chopped parsley, 1 tablespoon

Step 1

Cut the earthy stem off the mushrooms and clean them well with a damp cloth.

Step 2

Cut the onion into brunoise and fry it in a frying pan over medium heat with half a tablespoon of extra virgin olive oil.

Step 3

While the onion is frying, cut the mushrooms into slices with a sharp knife or a mandolin and when the onion starts to be tender add the mushrooms and the tablespoon of soy sauce.

Step 4

Saute for a few minutes over high heat until the mushrooms are cooked and the juice they release has evaporated. Taste, add salt if necessary, remove from the pan and set aside.

Step 5

Wipe the pan with a paper towel, lightly grease it and put it back on the heat. When it is hot, add the beaten eggs with salt to taste and lower the heat so that the egg sets without having to turn it over. Put the reserved mushrooms on top and fold the omelet so that the mushrooms remain as filling.

Step 6

Serve immediately sprinkling it with a little chopped fresh parsley.

Notes

On cold winter nights you can accompany it with a cup of consommé or hot broth that will help you warm up, on summer nights you can accompany it with a little green salad.