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Omeleta de Cogumelos e Queijo da Serra

Serves 4 to 6 Entree vegetarian

Omeleta de Cogumelos e Queijo da Serra

Omeleta de Cogumelos e Queijo da Serra is a straightforward delight from the kitchens of Serra da Estrela, where olive oil is used liberally, and salt is sprinkled with an experienced hand. This humble omelet is a favorite on quiet mornings or relaxed evenings, embodying the unpretentious nature of Portuguese home cooking. It's a dish that doesn't fuss about presentation but focuses on honest flavors.

Here, the earthy mushrooms meld with the creamy richness of Queijo da Serra, creating a comforting and satisfying bite. The eggs provide a soft, fluffy base, while the parsley adds a hint of freshness. A touch of garlic and onion brings everything together, resulting in a harmonious balance of flavors that is both familiar and deeply satisfying.

Ingredients

  • 8eggs
  • 300 gmushrooms — sliced
  • 150 gQueijo da Serra — cut into pieces
  • 1onion — finely chopped
  • 2 clovesgarlic — minced
  • 3 tbspolive oil
  • 20 gbutter
  • 3 tbspflat-leaf parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing your ingredients. Finely chop 1 onion and 2 cloves of garlic. Clean and slice 300 g of mushrooms into thin, even pieces. Grate 150 g of Queijo da Serra and set aside. Crack 8 eggs into a bowl, season with a pinch of fine sea salt and black pepper, and whisk until the yolks and whites are fully combined.
  2. In a large non-stick frying pan, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, stirring occasionally. Cook gently until the onion becomes translucent and the garlic releases its aroma, about 5 minutes. The onions should be soft and sweet, not browned.
  3. Add the sliced mushrooms to the pan. Stir them into the onion and garlic mixture, ensuring they are evenly coated in the oil. Cook until the mushrooms are tender and have released their moisture, about 7-10 minutes. They should have a golden hue and a slightly nutty smell.
  4. Reduce the heat to low and add 20 g of butter to the pan, allowing it to melt. Pour the whisked eggs over the mushroom mixture, tilting the pan to spread the eggs evenly. Let the omelet cook gently, using a spatula to occasionally lift the edges and allow uncooked egg to flow underneath.
  5. When the eggs are mostly set but still slightly runny on top, sprinkle the grated Queijo da Serra evenly over the omelet. Cover the pan with a lid or a large plate to help the cheese melt and the top of the omelet to finish cooking. This should take about 2-3 minutes, and the cheese should be gooey and soft.
  6. Once the cheese is melted and the eggs are fully set, remove the pan from the heat. Sprinkle 3 tablespoons of chopped flat-leaf parsley over the top for freshness. Taste and adjust seasoning with more salt and black pepper if needed.
  7. Slide the omelet onto a serving plate, folding it in half as you do so. Serve immediately while warm, accompanied by good crusty bread to soak up any juices. Enjoy your Omeleta de Cogumelos e Queijo da Serra as a comforting, home-cooked meal.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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