Veggie Omelette

Veggie omlette recipe Veggie omlette recipe

An early morning starter kit for a great breakfast or a relaxed Sunday brunch.

4 people 5 minutes 5 minutes


  • 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


  1. Crack the eggs into a bowl. Whisk until light and frothy.
  2. 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.
  3. 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.
  4. 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.


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