Very tasty. The recipe is for 2 servings.
1. 1 medium onion minced and passerbys oil for frying (in this case taste better in butter ghee) on medium heat. It is important to bring the bow to the point that he started to get caramelized and became sweet.
2. 200-250g of mushrooms, washed and cut into plates.
Important 1. I was not prepared with plain white mushrooms, and cremini or Crimini Mushrooms/Baby Bella Mushrooms. It’s such a kind. They are brown in color and have a flavor almost like a forest of mushrooms. There are even more “ilitny” variety of mushrooms – Portobello Mushroom, which is usually more expensive cremini, but to taste the same;)
In any case, these meals brown varieties are much more intense and interesting flavor than white, I really recommend to try.
Important 2. In Moscow I bought a “Royal” mushroom brown, but it’s not☝, it does not taste different from the usual…
3. At the end of frying onions increase the heat and add 1-2 crushed garlic cloves, season with salt and pepper. Fry for another 30sec to a strong garlic smell, then put the mushrooms, cook stirring occasionally until mushrooms brown colour. Then make the mid-Pacific heat, add stuffing in the leaves of 1 stem of thyme and 2st.l. chopped sage leaves (about 10 leaves). Stir, wait for the intense flavor of the herbs before you pour the eggs.
4. While the filling is being prepared, prepare 4 eggs depending on your preferences: if you like omelette, beat the eggs with milk/cream/yogurt, if you like scrambled eggs, mix the eggs slightly, for the frosting, just gently break the eggs into a bowl without damaging the yolk.
5. As soon as the thyme and sage gave up their flavors of the stuffing, pour into the pan the eggs, I sprinkle on 2-3st.l. the Parmesan. Then cover with lid and on low heat fry until cooked eggs, or put in the oven for about 5-7min at 180-200C.