Mushroom omelette

Omelettes made of organic eggs are a power breakfast item with complete proteins. This one was made with love and patience. First a layer of onions, then mushrooms and then beaten spiced eggs. The spices are a touch of turmeric, a bit of chili flakes and the never to be forgotten salt; that too crushed himalayan pink rock salt. It is as simple as that. Cooking is as much an art as painting and it can become a habit if you are able to sustain the act for 27 days. Of course, there will be days when you just don't feel like stepping into the kitchen. But if you think about the reward - the taste of your yummy (or not so yummy) food, the health benefits of homemade (you know what you are putting into it), the appreciation from family (or neighbours if you dare to share), for the instagram click (that your friends are going to be amazed by) and of course the aroma of your freshly made dish (unless its hopefully not burnt). Hope you enjoy reading the book too.

The omelette recipe needs very few and easy to acquire ingredients. Let me spell it out..

Onion - 1 small

Mushroom - 3 or 4

Organic eggs - 2

Turmeric powder - a pinch

Rock salt, crushed - a little

Red chili flakes - 1/4 tsp

Olive oil - 1/2 tsp

Mushrooms are also called toadstool because German folklore depicts frogs sitting on them, sticking out their tongue to catch flies which are attracted by the polka dotted mushrooms. Anyway, the ones I used weren't polka dotted; they were plain white. I had to wash it quite well, to remove the small black speckles on them. 

In a wide saucepan (as wide as you want your omelette), sprinkle oil. Let it heat up. Add thinly chopped onions and bring them to a soft texture by sauteing for a few minutes. Add finely chopped mushrooms and again saute until all moisture evaporates and they start to slightly wrinkle. Beat eggs separately with the spices and pour on the mushrooms. Tilt the pan sideways so that the omelette covers the length and breadth of the pan (not really if you have a circular pan, which is what most of us have). 

Allow to cook on low heat for a few minutes until the underside is cooked and it can be flipped without breaking. Turn off the heat after a minute or so, wrap and serve.