Aaaah… the weekend lie-in! A soothing hour of bliss made even better when you surface to an amazing Portabella Omelette. #mushroomsforlunch #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #celebrate #eggs #omelette #breakfast #brunch #sleeplate
Portabella Omelette
Serves 1
Ingredients
3 eggs
salt and pepper, to taste
1tsp olive oil
2 whole Portabellas (Big Brown mushrooms)
25g butter
½ punnet Portabellinis, roughly chopped
3 spring onions, chopped
a dash of truffle oil (optional)
Method
1 Whisk the eggs in a bowl, adding salt and pepper to taste.
2 Heat the olive oil in a non-stick pan and fry the Portabellas for about 3 minutes. Set aside.
3 Melt the butter in the same pan and sauté the Portabellinis. Remove a spoonful of the cooked mushrooms and set aside for the garnish. Add the egg mix to the pan.
4 Fry the omelette on both sides, then cut into three circles.
5 Stack the omelettes circles and the Portabellas.
6 Garnish with spring onion, the reserved Portabellinis and a few dots of truffle oil, if using.