Rita Lobo ensina Tadeu Schmidt como fazer omelete com cogumelos | Rita Lobo | Cozinha Prática

Rita Lobo teaches sports legend Tadeu Schmidt how to make a mushroom-stuffed omelet. The two will go through the steps together! Will it be delicious? 🤔 #NhacGNT #RitaLobo #PracticalCooking Ingredients: 3 eggs 1 cup (100g) fresh button mushrooms 1 small clove of garlic ¼ cup grated Parmesan cheese 2 teaspoons butter Olive oil to taste Salt and freshly ground black pepper to taste Chopped parsley to taste Instructions: Using a damp cloth, gently clean the mushrooms – do not submerge them in water, as they are like a sponge, absorbing water and losing flavor. Cut each mushroom into 3 slices (if they are very small, simply cut them in half). Peel and finely chop the garlic clove. Heat a small nonstick skillet over medium heat (we used an 8-inch skillet). Drizzle with a little olive oil, add the mushrooms, and sauté until golden brown, about 5 minutes. Add another drizzle of olive oil, add the garlic, season with salt and pepper to taste, and stir for 1 minute to fragrant. Transfer to a plate and set aside. No need to wash the skillet; just wipe the bottom with a paper towel; you'll use it to make the omelet. In a small bowl, crack one egg at a time and transfer to another bowl—if one is broken, you'll still have the recipe. Season with salt and pepper to taste and whisk with a fork just to combine the egg whites and yolks—don't over-whisk, or the omelet will become tough. Return the skillet to low heat. Once heated, add 1 teaspoon of butter and let it melt, swirling the skillet around to coat the entire bottom. Add the beaten eggs. As the edges begin to cook, use a silicone spatula to push them toward the center of the pan; don't be alarmed, the mixture will wrinkle. This process causes the liquid to run to the edges and cook quickly. The result is an omelet that's moist in the center and golden brown on top. Repeat until it's no longer runny, about 1 minute. When the omelet is cooked through (the edges are pulling away from the sides, but the center is still moist), arrange half of the sautéed mushrooms on one side, sprinkle with grated cheese, and fold the omelet in half. Add 1/2 teaspoon of butter to the pan, gently lift the omelet with the spatula, letting the butter run down—this will brown the crust. Let it brown for 1 minute. To serve: Hold the pan by the handle and flip the omelet onto a plate in one go—the browned side will be facing up. Return the other half of the mushroom to the skillet just to warm through and stir in the chopped parsley. Top the omelet with the warmed mushrooms and serve with a green salad with French vinaigrette dressing. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: DOWNLOAD THE Nhac GNT APP ::::: https://bit.ly/AppNhacGNT Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: nhacgnt.com.br