Mushroom 緊急発進するd Omelette
FOOD STYLING: EMILY KYDD, PROP STYLING: JENNIFER KAY, PHOTO ASSISTANT: SOPHIE BRONZE
Spanish revueltos is like a 緊急発進するd omelette and one of my favourite ways of cooking eggs in 動かす-fry 方式. It lends itself to any number of seasonal veggies, but autumn’s mushrooms are 特に good.
SERVES 2
1 tbsp extra virgin olive oil
1 long shallot, peeled and finely chopped
250g mixture of mushrooms, trimmed and sliced (see tip)
4 large eggs
50g gruy?re or emmental, 削減（する） into （土地などの）細長い一片s approx 1cm x 3cm
1 tbsp coarsely chopped flat-leaf parsley
sea salt, 黒人／ボイコット pepper
味方するs to serve (optional)
15g salted butter
1 small garlic clove, peeled and 鎮圧するd to a paste (optional)
100g baby spinach
2 thin slices white sourdough, toasted
- ?Heat a medium (around 24cm) 深い-味方するd nonstick frying pan over a medium-high heat, 追加する the olive oil and fry the shallot until translucent.
- ?追加する the mushrooms to 動かす-fry for about 5 minutes until 軟化するd and golden, seasoning them at the end. 一方／合間 素早い行動 the eggs with some seasoning in a medium bowl.
- ?Scatter the cheese over the mushrooms, 圧力（をかける） the pieces between them and leave for about 30 seconds until starting to melt. 注ぐ over the egg, leave it to 始める，決める 簡潔に for 15 seconds, then turn it about 3 times at a 類似の interval, so cooking the egg for about 1 minute in total to leave it わずかに wet and gooey.
- ?Divide between 2 plates and scatter with parsley.
- ?If serving the spinach, 追加する the butter to the pan, and garlic if wished, then tip in the spinach and 動かす-fry until it wilts. Serve this beside the omelette, with some toast.
Tip I like to mix a few exotic or wild mushrooms in with more humble button types.
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