Mushroom Omlette

Jemma O'Hanlon

Ingredients:

Serves 1

  • 2 tsp Australian extra virgin olive oil
  • 1 cup Australian mushrooms – button, swiss brown and portobello
  • ½ sprig fresh Australian thyme
  • Pinch sea salt
  • 2 eggs
  • 1 tbsp goats cheese
  • 1 tsp seeded mustard
  • 1 tbsp sauerkraut
  • Small handful Australian baby spinach leaves

To Serve

  • ¼ cup Australian watercress
  • Crusty sourdough to serve

Method:

  1. For the mushroom filling, in a small non-stick pan place 1 tsp olive oil and heat over a medium heat.
  2. Slice mushrooms and add to the pan with thyme, cook until they are soft. Season, remove from pan and place into a small bowl.
  3. For the egg mixture, crack 2 eggs into another small bowl with salt, pepper and use a fork to whisk lightly to combine.
  4. Place remaining 1 tsp olive oil over heat in a small non-stick pan.
  5. Pour in egg mix and heat over low to medium heat until the egg mixture starts to solidify at the bottom.
  6. Add mushroom filling on top, then top with goats cheese, seeded mustard, sauerkraut and baby spinach leaves.
  7. Roll omelette so the fillings are trapped and roll so that omelette is enclosed and heat to seal. You can serve omelette as a half moon or rolled over like a cylinder.
  8. Serve topped with watercress and toasted crusty sourdough bread on the side.

Tip: For a high protein quick and easy lunch or dinner this omelette ticks all the boxes.

For chef quality results, we recommend using Anolon cookware!

Similar Recipes

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!