Mushroom, herb & Feta omelette

Mushroom, herb & Feta omelette

Ingredients (serves 2):

  • 40g butter
  • 200g button mushrooms, sliced
  • 1 garlic clove, crushed
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 1 teaspoon finely grated lemon rind
  • 4 eggs
  • 50g Feta cheese, crumbled

 

Method:

  1. Melt 20g butter in a 19cm (base) non-stick frying pan over medium heat. Add mushrooms. Cook for 2 to 3 minutes or until just tender.
  2. Add garlic, parsley and lemon rind. Cook for 1 minute or until fragrant.
  3. Transfer to a bowl. Cover to keep warm. Wipe pan clean.
  4. Whisk eggs in a bowl.
  5. Melt half the remaining butter in pan over medium-high heat until hot. Reduce heat to medium-low. Add half the egg, tilting pan so egg covers base. Cook for 3 to 4 minutes or until egg is set and underside golden.
  6. Sprinkle half the feta over half of the omelette.
  7. Using a slotted spoon, spoon half the mushroom mixture over feta. Season with salt and pepper.
  8. Fold omelette over filling. Slide omelette onto a plate. Repeat with remaining ingredients.
  9. Serve.
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