An early morning starter kit for a great breakfast or a relaxed Sunday brunch.
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Serves: 4 people
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1 pinch Black Pepper
8 - Eggs
1 pinch Salt
2 - Shallots
100 g SuperValu Button Mushrooms
2 tbsp SuperValu Fresh Chives
2 tbsp SuperValu Sunflower Oil
- 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.