Having the good ol’ classic omelette for breakfast? Pump up the protein with some goat’s cheese, and a sprinkle of mixed mushrooms for an earthy, savoury addition. With a few tweaks, it may even be good to go as a side for lunch or dinner.
- 1 tbsps extra virgin olive oil
- 400 g mixed mushrooms, sliced (see tip)
- 1 clove garlic, crushed
- ½ tsp chopped fresh thyme leaves
- 8 eggs
- 100 g drained marinated goat's cheese
- 60 g baby rocket leaves
PICK-YOUR-PROTEIN (CHOOSE ONE)
- 100 g smoked salmon slices
- 100 g prosciutto
- 1 cup (150 g) frozen shelled broad (fava) beans, thawed
Heat half the oil in a 20 cm non-stick frying pan over medium-high heat; cook mushrooms, stirring occasionally, for 8 mins or until golden. Add garlic and thyme; cook, stirring, for 2 mins. Season to taste. Transfer to a heatproof bowl; cover to keep warm. Wipe pan clean.
Heat ½ tsp of the remaining oil in same pan over high heat. Add a quarter of the egg mixture, tilting the pan so it covers the base. Draw the outside edge of the egg mixture into the centre of the pan with a lifter or spatula, letting the uncooked egg run over the base. Repeat until egg is almost set. Top half the omelette with a quarter each of the mushroom mixture, cheese and your choice of protein. Fold omelette over; slide out of pan onto a plate.
Repeat step 3 three more times with remaining oil, egg mixture, mushroom mixture, cheese and chosen protein to make four omelettes in total. Serve topped with rocket.
TIP We used a mixture of mushrooms, including button, swiss brown, flat and oyster.