About the Recipe
This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.
Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.
1/2 cup of chopped Lion's Mane mushrooms
3 large eggs
1/4 cup of grated Gruyere cheese
1 tablespoon of butter
Salt and pepper to taste
Fresh herbs (optional)
Clean and chop 1/2 cup of Lion's Mane mushrooms and set aside.
In a bowl, whisk the eggs until well beaten. Add a pinch of salt and pepper, and whisk again.
Melt the butter in a nonstick skillet over medium-high heat.
Add the chopped Lion's Mane mushrooms to the skillet and sauté for 3-4 minutes until they are browned and slightly crispy.
Pour the eggs into the skillet and let them cook for 1-2 minutes.
Use a spatula to lift the edges of the omelette and let any uncooked egg run underneath to cook.
When the top of the omelette is almost set, sprinkle the grated Gruyere cheese over the eggs.
Use a spatula to fold the omelette in half, covering the cheese.
Cook for another 30 seconds to melt the cheese.
Slide the omelette onto a plate, garnish with fresh herbs if desired, and serve hot.
Enjoy your delicious Lion's Mane Mushroom and Gruyere Omelette!