This can be a good protein all vegetarian side dish with noodles, rice or even sandwich.
Red Onions and Portobello Mushroom Open-Face Omelette
Source: An Escape to Food
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 eggs, lightly whisked, seasoned with pinch of salt and pepper; 1tbsp butter for cooking mushrooms; 1 tbsp cooking oil for cooking egg.
Directions: 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.
This can almost pass off as an egg-pizza!
Other variation include Asparagus Open-Face Omelette
Tag: portobello mushrooms, omelette, mushrooms omelette
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