• INGREDIENTS:
  • 3 eggs, separated yolks and whites
  • 6 sliced FunGuy mushrooms, brushed cleaned
  • 1 Tablespoon water
  • 1 teaspoon olive oil
  • 1 Tablespoon butter
  • 1 Tablespoon chives, finely chopped
  • Salt and pepper

Breakfast is the most important meal of the day!

This recipe is for a simple omelette featuring FunGuy Mushrooms. But you don’t have to wait until a breakfast occasion to make it – do a brunch, or lunch, or go CRAZY and have an omelette for dinner!

DIRECTIONS:
  1. Pour the olive oil into a non-stick pan on medium high heat; add half a teaspoon of butter.
  2. When the butter foams, toss in the FunGuy mushroom slices and cook them down until they release their juices then turn golden.
  3. While the mushrooms are cooking down, in a small bowl, whisk the egg whites until they increase in size a little bit, but not so much that they form peaks. Fold the egg yolks into the whites along with the salt, pepper, FunGuy mushrooms, and chives.
  4. In the non-stick pan, add the rest of the butter. When it foams, pour in the egg mixture.
  5. Now here’s the trick. Pay attention. Did you have coffee yet? Have some coffee. We need you to focus here: As the edges of the omelet solidify, use a rubber spatula or wooden spoon, and drag those edges into the center of the omelet. Turn the pan so the liquid egg runs out to the edges. Keep doing that. Quite suddenly, you’ll have a lovely pillow of fluffy eggs.
  6. Turn off the heat; gently roll the omelette over to finish it to the “doneness” you like then slide it out onto a plate with a thick hunk of buttered toast and shove it in your face!
Did you cook this? Upload a pic to Instagram and tag with #funguy.