RM is down with flu, so I got to focus on whipping up one of Takoyaki's favourite meals - tomato sauce pasta. As I fell asleep too early, I woke up in the middle of the night (3am) and went to cook the sauce.
I'd accidentally bought lots of macaroni pasta (long story), so was just trying to find a way to start using them. The macaroni was topped with some sauteed spinach and a mushroom and cheese omelette. It's a one-egg omelette, although it doesn't look like it.
Recipe for One-Person Mushroom and Cheese Omelette
Ingredients:
One white button mushroom (sliced thinly)
One large egg (about 60g)
Pinch of salt
Half a slice of processed cheese
Method:
Heat up a small frying pan or tamagoyaki pan over medium-low heat and add 2 tsp of oil.
Once oil is hot but not smoking, add shroom slices and saute till brown.
Meanwhile, add a pinch of salt to the egg and beat it lightly.
Spread shrooms out evenly in pan and pour beaten egg over mushrooms. Tilt pan to achieve an even shape.
Quickly tear the cheese up into little pieces and spread them out on half the egg, keeping cheese bits away from the edge.
Fold the cheese-less half of the omelette over the cheesy side.
Flip after 30secs. Give the other side another 30 secs and remove from heat to cool.
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