Portobello Mushroom Open-Face Omelette

1. 1

   Add 1 tbsp butter, fry the onions and mushrooms till soft and tender. Salt and pepper to taste. Dish out and set aside.

2. 2

   With remaining oil in the pan, add 1/2tbsp or 1tbsp to the pan accordingly and gently pour the whisked egg over the entire surface of the pan and let it cook. When almost cooked, add in mushroom across the egg and cook till the egg (esp the top) is completed cooked. Garnish with green onions and carrots ribbons.

* Per serving · 4 servings · Values may vary.

No additional tips available.