~a collection of eclectic recipes and misadventures in the kitchen~
Tuesday, April 10, 2007
Mushroom Swiss Omelette
ingredients: 3 egg whites 30 ml milk 6 fresh button mushrooms, sliced 30 g swiss cheese (or any other type if u prefer) salt n pepper to taste a knob of butter
method: 1. Melt butter in pan over low fire. Toss in mushrooms with a generous sprinkling of black pepper. (Freshly milled if possible) 2. Stir fry til mushrooms r soft n fragrant. (ard 4-6 mins) 3. Beat egg whites with milk and salt til frothy. Pour into pan. 4. Wait for egg to set before sprinkling cheese on top. Remove from fire once melted. Bon appetit!!
comments: whipped this up to use up the 3 left over egg whites from making Sik Yin's tiramisu...ha...i dun really like recipes which just use only egg yolks cos i find it a waste to throw the leftovers n a hassle to make something else... Usually if the egg whites are free from any specks of egg yolk, i'd make some meringue cookies (meringues/ pavalovas r fiddly things, the egg whites have to be totally free of any contaminated...oil, water n yolk). Actually the picture looks like or jian (oyster omelette), doesn't it?? Well...that's on our 'to-make' list...so akan datang!!! :D
The four of us started this blog together as a way to share our experiences and lessons in the kitchen. Now the blog has evolved into an random mix of recipes which we have tried and liked enough to want to share...some are dishes that remind us of home, some are things that we wouldn't usually have made in Singapore (muffins, cakes and most dishes requiring the oven) and others were just borne out of a need to use a certain ingredient!
Have a browse and have fun trying out the recipes!