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Portabella Omelette
Makes 1

3 eggs
salt and pepper to taste
2 whole Portabellas (big brown mushrooms)
25g butter
½ punnet Portabellinis, roughly chopped
1tbsp olive oil
3 chopped spring onions
dash of truffle oil (optional)

1 Whisk the 3 eggs in a bowl and add salt and pepper to taste.
2 Panfry the Portabellas in a non-stick pan for about 3 minutes and put aside.
3 Melt the butter in the same pan and sauté the Portabellinis. (Keep a bit aside to garnish.)
4 Add egg mix.
5 Heat the olive oil. Panfry the omelette on both sides and then cut into four circles.
6 Stack the omelettes circles and the Portabellas.
7 Garnish with the spring onions, a few chopped Portabellinis and dot a bit of truffle oil on the omelette and on the plate.