Gingery Miso Butter Omelet

Taken from Haven’s Kitchen Gingery Miso Butter Omelet — Smallhold


8 oz box of royal trumpet mushrooms
Glug of olive oil
2 tbsp butter
Haven’s Kitchen Gingery Miso Sauce
4 eggs
Splash of milk
Salt and pepper, to taste
Some parsley or chives


Step 01 – Cook the mushrooms: Heat a large sauté pan over medium-high heat. Add olive oil and butter to the pan, then the mushrooms. Cook for 3-4 minutes until softened and browned.

Step 02 – Season with salt and pepper. Cook for 1-2 minutes, then stir in half a pouch of Gingery Miso. Cook 1-2 minutes longer mushrooms are cooked through. Transfer half of the mushrooms to a bowl and keep warm.

Step 03 – Whisk the eggs with the milk and some salt and pepper. Pour the egg mixture into the hot pan with the remaining half of the mushrooms, turn the heat down to medium and cook the omelet until it’s starting to get set. It depends on you how set you like it; it can still be a bit runny in the middle or it can be firmer if you prefer it that way.

Step 04 – When the omelet is almost set, add the remaining mushroom mixture on one half of the omelet. Using a wider spatula, fold the other half over the mushrooms. Turn the heat off.

Cut into pieces, sprinkle with parsley or chives and serve with bread and green salad.

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