Double Cheese Omelette with Sauteed Mushrooms

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I seriously needed some push and motivation to continue my blogging. Even though you can see posts appearing on my blog, there is a lot of mental struggle behind it happening. When Valli’s post on the Blogging Marathon #88 was up, I decided to let my lack of motivation get a hit and signed up for two weeks. This week, the theme is “Protein Rich Ingredients” and I chose to focus on something that I am having on a daily basis now – eggs.

Eggs is one ingredient that wasn’t without a bad name until some time. Eating eggs on a daily basis was taboo, especially considered to be a source of fat and weight gain. When I had my first attempt at losing weight, which happened when Rasha was 2, I was told to eat maximum three eggs a week. When I am repeating my attempt to lose my weight, I am eating 3 eggs a day! 😀 How time and tide turns itself as per the situation… hehe…

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This double cheese omelette is one personal favorite that features on my breakfast platter once in a while. I normally do not use paneer, but if I am in a mood, then the mozarella and paneer gets used up together. To add a vegetable twist to eat, I eat it up with some sauteed mushrooms. You may very well sprinkle the mushrooms into the omelette. Basically, I am trying to tell you that you can have this dish any way you want. 🙂

Initially, when I had made the potato cheese frittata, I had sprinkled the mozzarella on top. But now I have found that whisking the mozzarella into your eggs actually makes the eggs really fluffy and soft. The cheese melts into become a part of the egg that you don’t feel it. It seems to act like what milk does to french toasts, just fluffs up and makes the eggs melt in mouth. Do try it. Off to this simple recipe…

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5 from 6 votes

Double Cheese Omelette with Sauteed Mushrooms

Course Breakfast

Cuisine Continental

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 minutes minutes

Servings 1 -2

Author Rafeeda

Ingredients

• 3 large eggs
• 1/4 cup grated mozarella cheese
• 50 gm paneer soaked in hot water for 5 minutes
• Salt and pepper to taste
• 1 tbsp chopped coriander leaves
• 1 tsp butter
• FOR STIR FRIED MUSHROOMS:
• 1 tsp butter
• 5-6 button mushrooms thinly sliced
• Salt and pepper to taste
• Herbs of choice I used oregano and sage

Instructions

• Whisk the eggs till smooth. Add in the mozzarella cheese and give it a good whisk.
• Melt butter in a hot fry pan. Pour the egg mixture and spread.
• Crumble the paneer over egg. Sprinkle salt, pepper and the coriander leaves.
• Allow the egg to cook on low flame till the top looks done. Flip slowly and cook for another two minutes. Switch off, fold into half and transfer to a serving plate.
• In the same saucepan, heat butter. Add the sliced mushrooms, sprinkle salt, pepper and herbs. Saute till wilted.
• Transfer into the plate. Serve hot!

Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#88

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