Breakfast is about to get a whole lot more delicious with this quick and easy feta and mushroom omelette.
This recipe is nice and filling so it can easily double for dinner on those nights when you just don’t feel like cooking a big meal.
Like most of the recipes I use, you can mix up the ingredients to change the flavour to suit your tastes. Try some spinach or kale for a green omelette or a bit of bacon to boost the flavour even more.
Feta Mushroom Spinach Omelette
Cuisine: Breakfast
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- • 2 eggs free range, organic
- • 1 tablespoon water
- • 1 tablespoon goat’s feta crumbled
- • 4 cherry tomatoes chopped
- • pinch fresh parsley chopped
- • 1-2 mushrooms sliced
- • 1 tablespoon olive oil
- • sea salt and pepper to taste
Instructions
- Whisk the eggs and add the water. Season the eggs with a little sea salt and pepper.
- In a small pan heat half of the olive oil over a medium heat. Add the sliced mushrooms and saute for a couple of minutes.
- Add the tomatoes to the fry pan and continue to cook for a couple of minutes.
- Scoop the mushrooms and tomatoes from the pan and set aside. Give the pan a quick wipe and heat the remaining olive oil.
- Pour in the whisked egg and tilt the pan so that the eggs coat the entire base of the pan. Cook the eggs for a couple of minutes whilst gently lifting the edges of the omelette to ensure that it is not sticking.
- Once the omelette looks like it is nearly cooked through, spread the tomatoes and mushrooms over one half of the omelette. Sprinkle with the feta and parsley.
- Fold the other half of the omelette over itself so that it is folded in half. Continue to cook the omelette until the eggs are set.