15 January 2013

Mushroom and Bocconcini Omlette

Mushroom and Bocconcini Omelette

A lovely egg omelette with mushrooms and cheese. Quick and easy to make for lunch or as a brunch dish!
(Serves 2)

3 eggs
Olive oil
Handful sliced mushrooms (Swiss brown or button)
1 tsp. crushed garlic
Small hand full of chopped parsley
Salt to taste
1/4 tsp cracked Pepper
Cherry Bocconcini (cheese)
Paprika for sprinkling on top

 (Bite sized cheese balls made of fresh mozzarella)

In a non stick pan saute sliced mushrooms with garlic for a couple of minutes
Remove mushrooms in a bowl.
Beat the eggs in another bowl with a pinch salt. 1/4 tsp.pepper.
Put little olive oil in the fry pan
Add the beaten eggs.
Arrange the mushrooms and cheese on the eggs.
Sprinkle parsley
Let the omelet set.
Sprinkle with paprika to garnish
Serve hot.

See more egg dish recipes on the Chicken,Egg,Turkey page

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