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!

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