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How to make Mushroom and mixed herb omelette

Yield = 2
Prep time: 0:10
Cook time: 0:18
Total time: 0:28

Ingredients

  • 40g butter
  • 200g button mushrooms, sliced
  • 1 garlic clove, crushed
  • 2 teaspoons finely chopped fresh tarragon
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 1 teaspoon finely grated lemon rind
  • 4 eggs
  • 50g fresh ricotta, crumbled

Method

  • Step 1 Melt 20g butter in a 19cm (base) non-stick frying pan over medium heat. Add mushrooms. Cook for 2 to 3 minutes or until just tender. Add garlic, tarragon, parsley and lemon rind. Cook for 1 minute or until fragrant. Transfer to a bowl. Cover to keep warm. Wipe pan clean.
  • Step 2 Whisk eggs in a bowl. Melt half the remaining butter in pan over medium-high heat until hot. Reduce heat to medium-low. Add half the egg, tilting pan so egg covers base. Cook for 3 to 4 minutes or until egg is set and underside golden.
  • Step 3 Sprinkle half the ricotta over half of the omelette. Using a slotted spoon, spoon half the mushroom mixture over ricotta. Season with salt and pepper. Fold omelette over filling. Slide omelette onto a plate. Repeat with remaining ingredients. Serve.