Mushroom omelettes

Mushroom omelettes

Cooking Time

Preparation Time : 3

Cook Time : 10

Total Time : 13


Serves 1

  • Olive Oil 4 tbsp

  • Butter 4 tbsp

  • Waxy Potatoes(Large,finely sliced) 2 nos

  • Closed cup mushrooms(Finely sliced) 250 gms

  • Garlic Cloves(Crushed) 4 nos

  • Fresh Chives(chopped) 25 gms

  • Free Range Eggs(Seperated) 8 nos

  • Camembert or Brie(Chopped) 100 gms


  • 01

    Heat the oil and 2 tablespoons butter in a frying pan over a medium heat. Add the potato to the pan and cook for 6-8 minutes, turning, until tender and golden brown. Remove and set aside in a large bowl.

  • 02

    Add the mushrooms to the pan and toss well in the pan juices for about 3-4 minutes, until tender. Add the garlic and cook for a further minute, then season. Remove from the pan and toss with the potatoes and most of the chives.

  • 03

    Put the egg whites into a large bowl and whisk until soft peaks form. Gently beat the egg yolks in a separate bowl, then fold into the egg whites until completely mixed.

  • 04

    Heat half the remaining butter in the pan over a high heat and, when melted, add half the eggs. Lower the heat and cook for 2-3 minutes, until the underside is just set and golden. Sprinkle 1 side with half the cheese and add half the potatoes and mushrooms. Flip over the other half of the omelet and remove from the heat.

  • 05

    Sprinkle the omelets with the remaining chives and serve.



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