MUSHROOM AND PARMESAN OMELETTE

Name: Mushroom and parmesan omelette
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Ingredients: 1 tbs olive oil; 6 eggs; 1 1/2 tbs diced red onion; 10 button mushrooms, thinly sliced; 1 tsp chopped fresh thyme leaves; 1 tbs grated parmesan; Rye or turkish bread, toasted and buttered, to serve

Written by Bite Board in All Recipes, Breakfast/Brunch, Light Meals, Vegetarian

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Dive into a tasty brekkie that will set you up for the busy day to come. It’s ready in just 10 minutes – much quicker than going to a cafe!

Mushroom and parmesan omelette

Recipe by Natasha Shaw, a parent of Wahroonga Public SchoolCourse: All Recipes, Breakfast/Brunch, Light Meals, VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Other

Ingredient options, Vegetarian

Ingredients

1 tbs olive oil
6 eggs
1 1/2 tbs diced red onion
10 button mushrooms, thinly sliced
1 tsp chopped fresh thyme leaves
1 tbs grated parmesan
Rye or turkish bread, toasted and buttered, to serve

Method

Preheat the oil in a nonstick, ovenproof frying pan on medium. Crack the eggs into a jug and whisk to combine. Add the onion, mushrooms and thyme. Stir to combine. Season.
Pour the egg mixture into the pan and evenly spread the mushrooms and onion. Cook for 4-5 mins or until egg has mostly cooked.
Meanwhile, heat an oven grill on high. Scatter the parmesan over the omelette and season with freshly cracked black pepper. Remove pan from heat and place under the grill. Grill for 1-2 mins or until cooked through and golden on top.
Halve the omelette and transfer to serving plates. Serve with the toast.