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.

Mushroom and mixed herb omelette
Mushroom and mixed herb omelette
0 Likes
Prep Time:
10 minutes
Cook Time:
18 minutes
Total Time:
28 minutes
Whip up a quick and easy mushroom and ricotta omelette for a delicious meal!
Ingredients:
  • 40g butter
  • 200g button mushrooms, sliced
  • 2 tsp finely chopped fresh tarragon
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 1 tsp finely grated lemon rind
  • 4 eggs
  • 50g fresh ricotta, crumbled
Instructions:
  • Heat butter in a non-stick frying pan over medium heat. Saute mushrooms until tender. Stir in garlic, tarragon, parsley, and lemon rind until fragrant. Transfer to a bowl and cover to keep warm. Clean the pan.
  • In a bowl, vigorously beat the eggs until smooth. Heat half of the remaining butter in a pan over medium-high heat until sizzling. Lower the heat to medium-low. Pour in half of the beaten eggs, swirling the pan to create an even layer. Cook for 3 to 4 minutes until the eggs are cooked through and the bottom is golden brown.
  • Layer half of the ricotta on one side of the omelette, followed by half of the mushroom mixture. Season with salt and pepper, then fold the omelette in half. Slide onto a plate and repeat with the remaining ingredients. Serve hot.

Similar Recipes