When you get to handle pastry recipes that require quite a lot of egg whites, trust me you’ll end up stocking lots and lots of egg yolks and might not sometimes know how to deal with all of them. With so many other different recipes that call for egg yolks, today I decided to make a mushroom omelette since its one of my many favorite easy dishes to whip up for breakfast or brunch and I get to make it look fancy too. I was lucky enough to find a crate of a deep yellow egg yolks, rarely do I find them at my local grocery store. I guess it was a win – win.
Looking at some of the healthy benefits of egg yolks :
- Improving bone density and resilience.
- Increasing immune function, including antioxidant, antimicrobial, and anti-cancer action.
- Improving bone density.
- Increasing skin and hair health.
- Maintaining a healthy blood pressure
- Improving bowel and bladder health
- Increasing nutritional absorption during digestion
- Reducing overall body inflammation
- Improved brain development
- reducing the risk of kidney stones
Now let’s get right into this simple delicious recipe. Here’s what you’ll need:-
Prep time: 5 mins Cook time: 12 mins Total time: 17 mins
Yields: 1 serving
Serves: 1 pax
- 8 egg yolks
- 6 pieces of button mushrooms
- 4 cherry tomatoes
- 2 pieces of green onions
- 1 teaspoon of veggie oil
- 2 Tablespoons of veggie oil
- 1/2 teaspoon of salt – egg yolks
- 1/2 teaspoon of salt – onions
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of cayenne chili powder
- 1/4 teaspoon of black pepper
- chives – for garnish – OPTIONAL
Important tools used:
- a stove
- a wooden spoon
- a saucepan + lid
- serving plate
- chopping board
- heat proof spatula
Step 1: Prep the button mushrooms – cutting off the stalk and discarding it. Thinly slice the head part, and set a side.
Step 2: Prep the cherry tomatoes – Slicing each piece into halves, then quarters. Set them a side.
Step 3: Prep the green onions – Cut off the white part of the stalk, and discard them. Slice the green part of the stalk into two and thinly chop them. Set them a side.
Step 4: Cook both the onions + mushrooms + tomatoes – First over medium high heat, drizzle veggie oil to a pan, add in the green onions cook them for 1 min until soft. Season with salt, then add in the mushrooms and cook over high heat for 2 mins until slightly golden brow, the season with chili + garlic powder +black pepper. Add in the tomatoes toss them around mixing everything together and cook for 1 min. Remove it from the heat and place it on a bowl.
Step 5: Cook the egg yolks – First lightly season the egg yolks with salt + veggie oil and lightly beat it. Place the same pan over medium heat , and drizzle veggie oil. Once its hot enough, pour in the egg yolk mix to the pan, cover and let it cook for 2 mins. Once cooked and the top part is not runny, add in the cooked mushroom mix but to one side of the egg. Using a heat proof spatula, turn the other side of the egg to cover the veggie mushroom mix. Cover and let it cook for another 2 mins. Once cooked, gently but carefully flip the other side to cook for another 2 mins, then cover.
Step 6: Garnish and Plate the mushroom omelette – I garnished with some of the mushroom veggie mix and topped it up with some chopped chives. Serve while still hot with a cup of coffee.