Looking for something decadent for brunch or a special breakfast? Check out this delicious recipe for a special cheese and mushroom omelette!
- 20 g butter
- 100 g button mushrooms, sliced
- 1 small clove garlic, crushed
- ¼ cup ricotta cheese
- 2 tbsps Parmesan cheese, grated
- 4 eggs
- 2 tbsps milk
- 1 tbsp chives, chopped
- Toast, to serve
Melt half butter in an 18-cm frying pan on medium heat. Saute mushrooms and garlic 3 to 4 mins, until golden. Transfer to a bowl with cheeses. Set aside.
In a large jug, whisk eggs and milk together. Season to taste.
Wipe out pan. Melt remaining butter in same pan on medium until foaming. Add half egg mixture, tilting to coat base. Using a spatula, gently draw cooked egg to centre, allowing uncooked egg to run underneath.
When almost set, top evenly with half mushroom mixture. Fold over and cook 1 min. Slide onto serving plate. Repeat with remaining ingredients.
Serve omelettes sprinkled with chives. Accompany with toast.
Photo: Bauer/Rob Shaw