Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 10/10/24. See terms.
Join now
Photo of Mixed mushroom omelette by WW

Mixed mushroom omelette

7
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
2
Difficulty
Moderate
Ready to eat in 20 minutes, there’s no better time to enjoy this mushroom melody than in the morning!

Ingredients

Olive oil

2 tsp

Swiss brown mushrooms

50 g, quartered

Mushrooms

50 g, (button), quartered

Mushrooms

80 g, (flat), thickly sliced

Garlic

1 clove(s), crushed

Fresh chives

1 tbs, chopped

Egg(s)

3 medium, lightly beaten

Reduced fat feta cheese

50 g, crumbled

Fresh basil

1 tbs, shredded

White sourdough bread

2 slice(s), (wholegrain)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Heat a wok over medium-high heat. Add oil and heat for 20 seconds. Stir-fry mushrooms for 1 minute or until starting to brown. Add garlic and chives and stir-fry for 30 seconds. Transfer to a bowl.
  2. Wipe wok clean with paper towel. Reheat over medium heat. Lightly spray with oil and heat for a few seconds. Pour in half the egg and swirl to form an omelette about 20cm in diameter. Tilt wok and, using a spatula, draw edges of omelette into the centre, allowing uncooked egg to run out to the sides. Cook for 1 minute or until set underneath but still a little soft on top. Sprinkle with half the mushroom mixture and feta. Fold to enclose and slide onto a serving plate. Repeat to make another omelette.
  3. Sprinkle omelettes with basil and serve with bread.

Notes

SERVING SUGGESTION: Enjoy with a salad of baby rocket leaves and cherry tomatoes, drizzled with a little balsamic vinegar.

You might like

You might like