Mushrooms Recipe

Mushroom Omelette

April 18, 2016

Mushroom Omelette 0 5 0

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  • Cook 20 mins
  • 20 mins

    20 mins

  • Serve 4 Servings


50g butter, chopped

3 tbs olive oil

400g cup mushrooms, thinly sliced

2 tbs Worcestershire sauce

8 eggs

1/3 cup milk

4 tbs chopped chives

80g mozzarella, grated

Hot buttered toast, to serve


1Melt 30g of the butter and 1 tablespoon oil in a large frying pan over high heat until foaming. Add the mushrooms and cook, tossing often for 4-5 minutes or until light golden and tender. Add the Worcestershire sauce and toss to combine. Keep warm.

2Beat two eggs, 1 tablespoon milk and 1 tablespoon chives and pepper to taste, in a bowl until combined.

3Add a little remaining butter and oil to a non-stickmedium frying pan and heat over medium heat. Pour in the egg mixture and swirl to coat the base. Cook uncovered for 2-3 minutes until golden underneath. Top with one-quarter of the chives, cheese and mushrooms, cover and cook 1-2 minutes until cheese is melted. Fold the omelette over to cover mushrooms, slide onto a plate. Keep warm.

4Repeat with remaining ingredients to make three more omelettes. Serve with buttered toast.