Mushroom and spring greens omelette
For a weekend brunch or lunch, stuffed omelette is an ideal meal as it’s quick and easy to make. This Mushroom and spring greens omelette is ready in just 15 minutes. It’s vegetarian, gluten-free, low-carb and, if you exclude the cheese, it’s dairy-free too (or use vegan cheese). Serve it with crusty roll or a crispy salad.
Ingredients
Method
- Thinly slice the onion, chop the garlic. Thinly slice the mushrooms.
- Heat the oil in a frying pan and gently sauté the onion for 5 minutes, then add the garlic and chilli flakes.
- Stir for one minute, then add the mushrooms and the oregano. Put the lid on and let it sweat for about 5-8 minutes, until the mushrooms have released their liquid. Add the shredded cabbage and lemon juice. Season with salt& pepper. Put the lid on and cook for another 5 minutes or so.
- Meanwhile lightly whisk 2 or 3 eggs in a small bowl. Add a couple of pinches of salt. Grease a pancake or flat pan and poor in the whisked egg mixture, letting it spread out evenly. Scatter the cheese in the middle, if used.
- In a couple of minutes, when the surface of the omelette has set, spoon half of the mushroom mixture onto one half of the omelette. Scatter some fresh herbs on top, then fold over the other half. Slide the folded omelette to a plate and serve.
- Make the second omelette by repeating the last two steps with the remaining eggs and mushroom mixture.