- 40g of butter
- 200g of button mushrooms, sliced
- 1 garlic clove, crushed
- 2 tsps of fresh tarragon, finely chopped
- 2 tbsps of fresh flat-leaf parsely leaves, finely chopped
- 1 tsp of lemon rind, finely grated
- 4 eggs
- 50g of fresh ricotta, crumbled
One of the easiest things you could make when you're still half asleep in the morning (but deathly hungry) is the good ol' omelette.
Not only is the omelette generally low-fuss and fast to cook, it's also extremely tasty and healthy. Perfect for mini mouths, this breakfast snack is filled with buttery mushrooms and crumbly feta, making it your go-to dish when you're running out of ingredients in the fridge.
Super easy to make (so the little 'uns can help), we guarantee you'll leave breakfast with a full tummy, ready to start the day.
1. Melt 20g of butter in a non-stick frying pan over medium heat. Add the mushrooms and cook them for 2 to 3 minutes or until they're just tender. Add the garlic, tarragon, parsley and lemon rind to the mushrooms. Cook them for 1 minute or until they're nice and fragrant. Transfer the mixture to a bowl and cover to keep warm. Wipe the pan clean.
2. Whisk the eggs in a bowl and melt half of the remaining butter in a pan over medium-high heat until it's hot. Reduce the heat to medium-low and add half of the egg, tilting the pan so the egg covers the base.
3. Cook for 3 to 4 minutes or until the egg is set and the underside is golden.
4. Sprinkle half of the ricotta over half of the omelette. Using a slotted spoon, spoon half the mushroom mixture over the ricotta. Season with salt and pepper and fold the omelette over all the filling. Slide the omelette onto a plate and repeat with remaining ingredients.
5. Dig in!
Tip: Do you have extra vege in your fridge that needs to be eaten? Or dont have mushrooms handy? Add them to your omelette!! - spinach, capsicum, tomatoes, spring onion all taste great in an omelette!