Red Onion and Button Mushroom Omelette

Am I the only one who still gets super excited when parents return home from upcountry and they bring lots of fresh FOOD with them? Maybe its a foodie thing, or maybe its just me LOL. My parents always bring fresh produce with them since it is cheaper there and overall of better health and quality. The best honey we have is always from Maragoli and also, the best mushrooms I have ever tasted were from Maragoli. ‘Ovwova’, as we call them, are eaten quite often in shagz. I was so scared about giving them a try but after my mum made them and I had my first taste, I was sold! And that was the day my love affair with mushrooms started. I try add them to nearly anything and to my surprise, they go with almost anything in my opinion.

When I have eggs for breakfast, I like mine scrambled. But when I incorporate other things, I like making an omelette.. Oh! This button mushroom and red onion omelette was so so so good I am literally drooling as I type this out. And in true #KK fashion, it was so easy to whip up 🙂

Mushroom Omelette Ingredients

4 Eggs

2 cloves of garlic, minced

½ of green bell pepper, finely chopped

1/2 red onion, finely chopped

8 button mushrooms, sliced

Salt and pepper to taste

Method

Put some vegetable oil in a pan and heat it. Add your red onion, green bell pepper and garlic and allow this to sauté until soft and fragrant. Add your sliced button mushrooms and let this cook down for about 3-5 minutes until they slightly soften and shrink. Take from heat and set aside.

These are the same mushrooms I had left over after making this other BOMB mushroom dish and I bought them from Nakumatt. I am totally addicted to mushrooms!!

Whisk your eggs with the salt and pepper and add to the heated pan. This should be followed immediately by the mushroom sautee. Do not allow the eggs to set before adding the mushroom. The egg should set while the mushroom is already on it so that it does not slide off.

How yellow are these eggs? I love the gorgeous color they had yet they have totally nothing added to them. These eggs come from the chicken we breed at home. Is it not exciting to know exactly where your food comes from? I will always love Kenya for that <3

Flipping an omelette that has additions to it is kinda tricky. It gets so heavy and tears while flipping. One minute you are making an omelette and the next minute it’s scrambled eggs you’re having, you feel me? :(. We all have those moments, myself included. This baby almost tore . When flipping, ensure you have carried most of the mushroom omelette on your spoon. The less of it that hangs over, the less likely it is to tear. Then flip as fast as you can. Do not pause and wait for it to tear as you watch,no child! Chap! Chap! Alternatively, you can forego flipping and place the pan in an oven and let it finish cooking there.

Once your glorious red onion and button mushroom omelette is done, serve!

It was meaty, so protein rich and perfect way to kick start any day. But besides having it for breakfast with your tea and bread, you can have this too with ugali and any creamed veggie, Yum!

Dont forget to vote for #KK for the 2016 blog awards. I have provided a link just below. :*

Cheers to great food!

-K

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