Mushroom Omelette
Breakfast Recipe
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Prep time10 minutes![]()
Servings2 portions
Ingredients
- egg 4
- ¼ Cup of Fresh Milk
- 1 Cup of Button Mushroom (Sliced)
- 2 Tbsp of Flora Fat Spread
- ½ Cup of Grated Cheddar Cheese (Optional)
- Required Amount of Spring Onions for Garnishing
- Salt and Pepper to Taste
Instructions
- Heat 1 tbsp of Flora fat spread in a medium non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the grated cheddar cheese (optional). Whisk 4 eggs in a medium bowl and add the ¼ cup of fresh milk Again Heat 1 tbsp of Flora fat spread in a medium non-stick frying pan on low heat. Pour the whisked eggs in the heated pan and spread it around to fill the pan. Add salt and pepper to taste. Once the egg seems slightly cooked, add the mushrooms on one side of the pan and top it up with another layer of grated cheddar cheese (optional) and let it melt. Once it looks settled, Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Lift onto a plate and garnish with spring onions.
