Brown Mushroom & Brie Omelettes

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From one of our national supermarkets and their free monthly magazine August '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (352 g)
  • Calories 492.7
  • Total Fat - 22.1 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 444.6 mg
  • Sodium - 848.5 mg
  • Total Carbohydrate - 37.6 g
  • Dietary Fiber - 3.8 g
  • Sugars - 7.7 g
  • Protein - 35.5 g
  • Calcium - 683.8 mg
  • Iron - 4.8 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.4 mg

Step 1

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.

Step 2

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.

Step 3

Heat a greased small non-stick frying pan over medium-high heat.

Step 4

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.

Step 5

Sprinkle with one-quarter (1/4) of the mushroom and one-quarter (1/4) of the brie.

Step 6

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.

Tips & Variations


No special items needed.

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