Double mushroom omelette is the ultimate fully-loaded brekkie

Have you had an omelette lately? The simplicity of a quick omelette before you leave for work in the morning can be a surprising joy, no matter how simple or fully-loaded it is. This double mushroom omelette is a combination of great flavours and textures which gives you all of the fuel you need until your next meal. The omelette includes great protein from the eggs as well as vitamins and minerals from the mushrooms and other vegetables in the omelette.

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Double mushroom omelette tips

When making your egg mixture, you’ll know it’s ready when it’s foamy and move it around a bit with the mushrooms you’re keeping in so that the curds in the eggs form. If you want some heat in your omelette, a sprinkle of paprika or even some chopped chilies can make a difference to your omelette. The best part is that you’ll be making individual omelettes, so everybody can choose if they want the heat or not. Add some bacon or green peppers if you’re not a pea person.

ALSO READ: Coconut rusks: A familiar coffee and tea time snack with a twist

Whether you’re making brunch for family and friends or need a tasty meal before or after a workout, try this double mushroom omelette.

Double mushroom omelette recipe

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Recipe by South African Mushroom Farmers’ Association Course: BreakfastCuisine: South AfricanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 500 g 500 mixed mushrooms (e.g white button & portabellini), sliced

• 1 1 shallot, diced

• 2 cloves 2 garlic, crushed

• 1 bunch 1 asparagus, trimmed, diced

• ½ cup ½ fresh peas

• 8 extra large 8 free-range eggs

• 4 tsp 4 butter

• 100 g 100 feta cheese

• ½ ½ lemon

• micro herbs for serving

• salt and pepper, to taste

• extra virgin olive oil

Method

• Heat a drizzle of olive oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook until golden brown. Remove a large spoonful of mushrooms and set these aside for mixing into the eggs.
• To the remaining mushrooms- stir in shallot and garlic and cook for 1 minute until fragrant. Add asparagus and cook for 1-2 minutes until tender crisp. Stir through peas until just cooked. Remove pan from heat, set filling aside and keep warm.
• Whisk eggs in a large bowl, 2 at a time. Add some of the reserved cooked mushrooms. 
• Heat a drizzle of olive oil and 1 tsp butter in a frying pan over medium-high heat. Pour in the egg and mushroom mixture and swirl to coat base. Season the eggs. Cook omelette for 1-2 minutes or until just set.
• Add a quarter of the warm filling to the one side. Crumble over a quarter of the feta and give everything a little squeeze of lemon juice. Close the omelette and carefully slide onto a plate.
• Repeat with remaining eggs to make 4 omelettes.

Notes

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