Portobello Mushroom Open-Face Omelette

Photo: Tay

Ingredients

1/4 of medium red onion, thinly sliced

1 portobello mushroom, gently wipe cap with damp paper towel to clean off grit/dirt, then thinly sliced

2 pinchs eggs, lightly whisked, seasoned with of salt and pepper

1 tablespoon butter for cooking mushrooms

1 tablespoon cooking oil for cooking egg

Preparation

Add 1 tbsp butter, fry the onions and mushrooms till soft and tender. Salt and pepper to taste. Dish out and set aside.

With remaining oil in the pan, add 1/2tbsp or 1tbsp to the pan accordingly and gently pour the whisked egg over the entire surface of the pan and let it cook. When almost cooked, add in mushroom across the egg and cook till the egg (esp the top) is completed cooked. Garnish with green onions and carrots ribbons.