Mushroom omelette recipe
Ingredients
- 60ml olive oil
- 200g Redmere Farms mushrooms, sliced
- 1 garlic clove, crushed
- 12 eggs
- 100g full flavoured cheese, grated
- salt
- black pepper
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Shop ingredientsEach serving contains
- Energy
- 1955kJ 470.0kcal
- Fat
- 41g
- Saturates
- 12g
- Salt
- 1.0g
- Sugars
- 1g
of the Reference intake
Carbohydrate 0.4gProtein 26.1gFibre 0.8g
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Method
- Heat 2 tbsp olive oil in a non stick frying pan, add the mushrooms and garlic and cook over a high heat for 3-4mins or until golden. Season to taste then transfer to a plate and keep warm. Wipe out the pan.
- Beat the eggs with seasoning and 4 tsp cold water. Heat a little of the remaining oil in the frying pan, add a quarter of the eggs and cook for 2-3mins, pushing the cooked egg into the centre of the pan as it cooks, allowing the runny egg to fill its place.
- When the base is golden, scatter a quarter of the mushrooms and cheese over the centre of the omelette. Tip the pan to fold the omelette onto a warm plate. Repeat to make 3 more omelettes in the same way.
