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

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

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!