Rose’s Favourite Omelette.
Omelettes are the staple dish of a great breakfast, with so many different variations, often combining meats, cheeses and herbs. I feel fairly confident in saying that I have tried them all, and not just different ingredient combinations, but also different methods of cooking. Some people swear by adding milk to omelettes. Some people can’t enjoy an omelette without rosemary. Others feel that an ‘egg white omelette’ is the only way to eat them. Anyway, I’ve tested them all, and to me this recipe has it all; creamy mushrooms, tangy feta, and a good wodge of butter.
RECIPE
Makes: 1 omelette
Time to Make: 10 minutes
Difficulty Rating: Easy
INGREDIENTS
Eggs 2
Mushrooms 100g This can be replaced with any veg or leaves
Baby Tomatoes 100g
Feta Cheese 20g
Butter 1 tsp Optional for cooking
METHOD
Soften the mushrooms over a medium heat while you beat the eggs.
2. Add the eggs to the mushrooms in the pan and top with the tomatoes and cheese.
3. When cooked on one side, either fold in half and cover, continuing to cook on the hob, or place under the grill to finish off the top.
TIP
Add any herbs that you may have in the cupboard for extra flavour.