adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

5-ingredient brown mushroom and brie open omelettes
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your omelette with creamy brie for a gourmet twist.
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:
  • 1. Preheat a large non-stick frying pan over high heat with a light drizzle of oil. Sauté the mushrooms for 5-7 minutes, stirring occasionally, until they are tender and beautifully golden. Transfer to a bowl and cover with foil to maintain their warmth.
  • Preheat a barbecue grill or chargrill on high while you cook the bread for 1-2 mins on each side until lightly charred. Cover to keep warm.
  • 1. Grease a small non-stick frying pan and heat over medium-high heat. 2. In a large jug, whisk an egg with 1/4 cup (60ml) cold water and season well. 3. Pour one-quarter of the egg mixture into the pan, swirling to cover. 4. Use a wooden spoon to move the cooked egg from the edges to the center, tilting the pan to let the uncooked egg touch the base. 5. Sprinkle one-quarter of the mushroom and brie on top. 6. Gently slide the omelette onto a serving plate. 7. Repeat with the remaining egg, mushroom, and brie in 3 batches to make 4 omelettes. 8. Serve immediately with rocket leaves and bread.

Similar Recipes