For a fast low-fuss dinner try this omelette filled with buttery mushrooms and crumbly feta.
Ingredients
- 40g butter
- 200g button mushrooms, sliced
- 1 garlic clove, crushed
- 2 teaspoons finely chopped fresh tarragon
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 1 teaspoon finely grated lemon rind
- 4 eggs
- 50g fresh ricotta, crumbled
Method
- Step 1Melt 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. Add garlic, tarragon, parsley and lemon rind. Cook for 1 minute or until fragrant. Transfer to a bowl. Cover to keep warm. Wipe pan clean.
- Step 2Whisk eggs in a bowl. 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.
- Step 3Sprinkle half the ricotta over half of the omelette. Using a slotted spoon, spoon half the mushroom mixture over ricotta. Season with salt and pepper. Fold omelette over filling. Slide omelette onto a plate. Repeat with remaining ingredients. Serve.
Nutrition
1480 kj
Energy
29g
Fat Total
15g
Saturated Fat
2g
Fibre
21g
Protein
490mg
Cholesterol
321.3mg
Sodium
2g
Carbs (sugar)
2g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Claire Brookman
- Image credit: Craig Wall
- Publication: Super Food Ideas
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