Muschroom Omelette

Ingredients

3 eggs

100 g Mercer Swiss brown button mushrooms, sliced

½ onion, sliced into half rings

1 spring onion, finely chopped

1/2 cup Grated cheese

1 tsp olive oil

Parsley, finely chopped

A splash of water or cream (optional)

Salt and pepper (optional)

Mushroom Nutritional Info

Muschroom Omelette

15 minutes
Serves 1

Method

  1. Heat a small non-stick pan over medium heat and sauté the mushrooms and onion in olive oil until they release their moisture and are well-cooked.
  2. In a bowl, whisk the eggs, then stir in the parsley, grated cheese, and, if desired, a splash of water or cream. Season with salt and pepper to taste.
  3. Pour the egg mixture into the pan over the cooked mushrooms and onion. Cook on both sides until the eggs are set and golden.Serve on a plate and garnish with the chopped spring onion.

Enjoy your meal!

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55 Morrison Road,
Pukekawa, 2696 New Zealand