Mixed mushroom omelette
7
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
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.
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