March 01, 2018
Breakfast, Main Dish, Snacks,
Eggs, Vegetables, Mushrooms, Budget-Friendly, Pantry/Shelf, Quick Meals, Brunch, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top more
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"From one of our national supermarkets and their free monthly magazine August '17."
Heat a lightly greased large non-stick frying pan over high heat and cook the mushrooms, stirring occasionally, for 5 to 7 minutes or until tender and golden brown and then transfer to a bowl and cover with foil to keep warm.
Meanwhile preheat a barbecue grill or chargrill on high and cook the bread for 1 to 2 minutes each side or until lightly charred and cover to keep warm.
Heat a greased small non-stick frying pan over medium-high heat.
Whisk the eggs in a large jug with 1/4 cup cold water and season well and then pour one-quarte3r (1/4) into the pan and swirl the pan to cover and using a wooden spoon to drag the cooked egg from the outer edge into the centre, tilting the pan so the uncooked egg comes into contact with the base.
Sprinkle with one-quarter (1/4) of the mushroom and one-quarter (1/4) of the brie.
Gently slice onto a serving plate and repeat with the remaining egg, mushroom and brie in 3 batches to make 4 omelettes and serve immediately with rocket leaves and bread.
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