The Brave Cook

My first steps into sewing and fashion design from urban Berlin!

Omelet with oyster mushrooms and cranberries

The last days were very stressful for me because I had some serious throat pain with coughing and at first I thought it would be a simple flu but as it always disappeared unexpectedly the same way as it appeared from time to time I reckoned it could be caused by something else. Since it appeared mostly in the mornings after sleep and after having food it showed that it was caused by an oesophagitis due to an acidity of the stomach. Now I feel relieved that it was nothing serious and I can concentrate again on posting the first recipe on my blog.

To regain my energy after some nights without sleep I was thinking of preparing something simple but still delicious giving me new drive for the day: An omelet!

Ingredients:

6 eggs

1 red onion

3 cherry tomatoes

2 green/spring onions

5 – 10 oyster mushrooms

a handful cranberries

some basil leaves

salt/pepper

The recipe is as simple as it sounds but it is colorful and nutritive! First you cut all the vegetables as shown in the pictures: The red onion, the cherry tomatoes, the green onions, and the basil leaves.

Don’t cut the cherry tomatoes too chunky, they have to be covered with the whipped eggs!

Now it is time for the most beautiful ingredient of this recipe: The red onion! Somehow I was fascinated seeing it on the photographies.

The oyster mushrooms don’t need to be cut into small pieces unless they are not too big.

Now you can put everything into a pan and fry it gently with some olive oil. I used a very acerb olive oil to impart an aromatic flavor to the omelet.

For those of you who love to give it a fruity taste add some dried cranberries to it like I did.

Now it’s time to whip the eggs and to add the creamy whipped eggs to the other ingredients in the pan. Some like to add salt and pepper directly to the whipped eggs, others do it in the pan after pouring the eggs into it.

Fry the egg mixture with all the vegetables gently so that the egg does not burn. When one side starts becoming brown it’s time to flip it.

Enjoy your omelet like I did! Now I have new energy to indulge in new recipes and photographies!

The Brave Cook

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6 thoughts on “Omelet with oyster mushrooms and cranberries

  1. Like the inclusion of cranberries. I’ve never tried using fruit in an omelette before. Bet it tasted just great.

  2. This has such an interesting flavor combination. I”ll have to try adding cranberries to my next omlette. I love the whisk, too!

  3. Love the beautiful pictures and lovely combination of flavours. Thanks for the recipe!

  4. petit4chocolatier on said:

    Looks delicious!

  5. Constanza on said:

    That looks delicious! I will have to try cranberries in my next omelet. Do you make a distinction between omelet and fritatta?
    Thank you for passing by Sensiblygreen!

  6. This looks yummy – and it’s totally low carb! Will try it soon!

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