Mushroom & Basil Omelette
- Prep: 5 minutes
- Cook: 10 minutes
- Serves: 2
Add a little smoked salmon for an extra special treat!
INGREDIENTS
- Drizzle of olive oil
- 2 tomatoes, halved
- 3 large eggs
- Knob butter
- 200g chestnut mushrooms, sliced
- 1 clove garlic, chopped
- Handful fresh basil, chopped or ripped
- LoSalt
- Black pepper
- 1 tablespoon chopped chives
METHOD
- Preheat the grill to high.
- Place 2 halved tomatoes in a dish and drizzle with olive oil, sprinkle with LoSalt and black pepper.
- Pop under the grill on a high setting for 8 – 10 mins.
- Meanwhile, beat together 3 large eggs, a pinch of LoSalt, black pepper, a splash of water and the chopped chives. Set aside.
- Melt a knob of butter in a large non-stick frying pan.
- Add the sliced mushrooms and chopped garlic and sauté for 5-6 mins until tender, remove from the pan and set aside.
- Next add the egg mix to the hot pan and leave for 10 secs until it starts to set.
- Then add back the cooked mushrooms onto half of the omelette.
- Add the fresh basil.
- Flip the other side of the omelette over and cook for 1 more minute.
- Cut in half, slide onto 2 plates and serve with the grilled tomatoes.