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5-ingredient brown mushroom and brie open omelettes
5-ingredient brown mushroom and brie open omelettes
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your omelette with decadent creamy brie for a gourmet experience.
Ingredients:
  • 400g brown cup mushrooms, thickly sliced
  • 8 slices Stone Baked Multigrain Sourdough Vienna
  • 8 Free Range Eggs, lightly whisked
  • 200g brie, thickly sliced
  • 120g pkt Baby Rocket
Instructions:
  • In a large non-stick frying pan greased lightly, cook the mushrooms over high heat, stirring occasionally, until tender and golden brown, about 5-7 mins. Transfer to a bowl and cover with foil to keep warm.
  • Preheat a sizzling barbecue grill or chargrill on high to get those perfect charred marks. Grill the bread for 1-2 mins on each side until beautifully charred. Cover to lock in the warmth.
  • 1. Grease a small non-stick frying pan and heat over medium-high heat. 2. Whisk an egg in a large jug with 1/4 cup (60ml) cold water, season well. 3. Pour one-quarter of the egg mixture into the pan, swirl to cover. 4. Use a wooden spoon to move the cooked egg from outer edge to the centre, tilting the pan so uncooked egg is cooked. 5. Sprinkle one-quarter of the mushrooms and brie on top. 6. Gently slide the omelette onto a serving plate. 7. Repeat with remaining egg, mushrooms, and brie in 3 batches to make 4 omelettes. 8. Serve immediately with rocket leaves and bread.

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