This is an easy breakfast dish or for a quick lunch. Takes only 10-15 mins to cook and will serve 2 people.
Ingredients
4 eggs
2 knobs of butter
4-5 large button mushrooms or chestnut mushrooms
2 flakes pf garlic
handful of spinach leaves
pinch of chilli powder (can be omitted)
pinch of basil & oregano powder (If you have fresh herbs it can be used)
5 tablespoons of grated cheese
Salt to taste
Crushed pepper and chilli flakes for garnish.
Method:
1. Turn the grill on and leave to heat. Beat the eggs, chilli powder and a pinch of salt.
2. In a frying pan melt the butter until it begins to bubble , evenly coat the pan. Add the garlic and then add mushrooms,toss for few seconds. If you are using tinned mushrooms this step can be omitted. Don't overcook the mushrooms, after few seconds remove from the gas, and transfer to a bowl.
3. Melt some more butter if required and pour the eggs , swirl till it sets at the bottom.Quickly scatter the mushrooms & spinach and press them down until completely submerged into the egg.
4. Sprinkle the herbs & cheese and cook for a few mins until the bottom of the omelette has set.
5. Transfer the pan to the grill to cook through. Once the top is golden and the centre of the omelette is set. Allow to set and then cut into wedges and serve.
6. Before serving crush pepper and sprinkle chilli flakes.
Tips:
You can use any leftover veg and meat. Also you can use bacon, chorizo and olives.
Tomatoes and peppers can be use too.
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