Veggie Omelette
An early morning starter kit for a great breakfast or a relaxed Sunday brunch.
4 people
5 minutes
5 minutes
Ingredients
- 1 pinch Black Pepper
- 8 - Eggs
- 1 pinch Salt
- 2 - Shallots sliced
- 100 g SuperValu Button Mushrooms quartered
- 2 tbsp SuperValu Fresh Chives chopped
- 2 tbsp SuperValu Sunflower Oil
Method
- Crack the eggs into a bowl. Whisk until light and frothy.
- Drizzle 1 tablespoon of oil into a non-stick frying pan set over a medium heat. Add the shallots and mushrooms. Cook for 2 to 3 minutes, until browned. Using a slotted spoon, transfer the shallots and mushrooms to a small dish. Set aside and cover to keep warm.
- In the same pan, still set over a medium heat, add the remaining tablespoon of oil. Pour in the eggs and move the back of a fork through them in small circles, allowing the uncooked egg to flow into the gaps. Stop stirring once the eggs have begun to set but are still very moist.
- Season with salt and pepper, then add the cooked shallots and mushrooms and sprinkle over the chives. Remove from the heat and use a spatula to fold the omelette in half. Leave to settle for a minute or two, then transfer to a serving plate and serve immediately.
