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Spring onion omelette
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a delicious omelette with spring onions, mushrooms, and creamy brie for a simple and satisfying weeknight dinner!
Ingredients:
  • 400g brown cup mushrooms, thickly sliced
  • 8 slices Stone Baked Multigrain Sourdough Vienna
  • 8 Free Range Eggs, lightly whisked
  • 2 spring onions, thinly sliced
  • 200g brie, thickly sliced
Instructions:
  • In a large non-stick frying pan over high heat, sauté the mushrooms in a dash of oil for 5-7 minutes until tender and golden brown. Then, transfer to a bowl and cover with foil to keep warm.
  • Heat up a barbecue grill or chargrill on high. Grill the bread for 1-2 mins per side until it gets a nice char. Keep it covered to stay warm.
  • Heat a greased small non-stick frying pan over medium-high heat. In a large jug, whisk the egg with 1/4 cup (60ml) cold water, season well, then stir in the spring onion.
  • Pour a quarter of the egg mixture into the pan and swirl to cover the base. Use a wooden spoon to push cooked egg from the edges towards the center, tilting the pan for uncooked egg to spread. Sprinkle a quarter of the mushrooms and brie over the egg. Gently transfer to a plate. Repeat these steps for 3 more omelettes. Serve promptly with rocket and bread.

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