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Mushroom Omlette

Source: Home kitchen

Extra Info:


If you are lactose intolerant use water instead of milk with the eggs. You can experiment with many fillings, however if you are choosing a cheese for flavour select a light goats cheese, ricotta or light grating of parmesan.

Health Overview:


Gluten Free: yes
Added Sugar: yes
Vegetarian: Yes
Vegan: No
Lactose Free: no

















Ingredients:


• 2 eggs per person
• Mushrooms (about 4 medium size per person)
• Tablespoon milk
• 1/2 tsp butter
• tsp olive oil
• 1 sprig fresh thyme - remove leaves and finely chop
• tsp chopped parsley
• salt, pepper to taste

Method:


Slice mushrooms and in a hot pan wipe kitchen paper that has been lightly soaked in olive oil. Should give a light film of oil. Toss in mushrooms, thyme and cook on high until soft. Season with salt and pepper to taste. Remove from pan, drain off extra liquid and set aside.

Lightly beat with fork the eggs and milk together.

Add butter and oil to pan, and add eggs. Sir gently on medium heat until starting to cook on base, then leave alone. Turn down heat, add mushrooms, and let cook for a further minute until nearly cooked.

Turn half the omelette over on the other side, and slide on to plate. The residual heat will continue to cook any egg on top. Season ( be light handed because mushrooms are already seasoned ). Sprinkle with parsley.

SERVES 2


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