Mushroom And Pate Omelette Aust Ww 35 Pts Food

MUSHROOM AND PATE OMELETTE AUST WW 3.5 PTS

Steps:

• Coat a small pan with cooking spray, heat and cook the mushrooms until tender.
• Stir in the pate and shallot.
• Cook, stirring, over the heat until the pate is melted.
• Beat the eggs and water together.
• Pour the egg mixture over the mushrooms and gently cook until the underside of the omelet is browned and to is beginning to set.
• Carefully fold the omelet in half and slide onto a serving plate.

CHEESY MUSHROOM OMELETTE

Steps:

• Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
• Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
• Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.

OMURAISU (JAPANESE OMELETTE)

Steps:

• Cut chicken thigh into 1cm cubes, Finely chop the onion and thinly slice the mushroom cap.
• Keep all ingredients separate.
• Melt 10g Butter in a hot frying pan.
• Saute first the onion, then add chicken and finally the mushroom.
• Once the onion is partly transparent and the chicken is nearly pink-free, season with the ketchup.
• Add 60 g cooked rice, the wine and season again with some salt and pepper.
• Saute until chicken is done and lightly brown.
• Turn off the heat and leave in pan.
• Break 3 eggs into a bowl and add a touch of salt and pepper.
• Don't beat the egg!
• Just mix it with 10 stokes of a fork or chopsticks.
• Melt 10g of butter in a new frying pan over medium-high heat.
• Pour in the egg mixture.
• Spread the egg quickly with 3 broad strokes while moving the frying pan back and forth.
• When the egg is half done, place the rice and chicken mixture in, offset to one side.
• Take the frying pan off the heat and fold the chicken rice mixture free side of the Omuraisu almost all the way over the chicken rice mixture.
• Roll the Omuraisu in the pan by raising one side and tapping the handle so that we gradually wrap the rice inside the omelette.
• Keep rolling slowly until the edges of the Ouraisu are again facing up, and then roll once more onto the plate it is to be served upon.
• The Omuraisu should have it's edges facing down in the final potition, so as to appear to be a regualr omelette.

NIF'S 1 WW PT. LIGHT, LOW FAT MUSHROOM SPINACH OMELETTE (OMELET)

Steps:

• Spray 6" or 8" good quality nonstick pan with spray. Heat over low-medium heat, no hotter. Add mushrooms to pan, spreading evenly in pan. Slowly pour egg whites over mushrooms and then sprinkle with spinach. Cover with lid.
• Let sit for about 10 minutes. Occasionally check to see when egg whites are no longer runny on top of the omelette.
• When set, tip omelette onto plate while folding in half. Sprinkle with salt and pepper to taste.