Mushroom and leek omelette
This mushroom and leek omelette is super-easy to make, perfect for a lazy lunch or brunch. You can use any kind of fresh mushrooms.
Ingredients
Method
- Beat the eggs lightly with a fork. Add four pinches of salt.
- Slice the mushrooms & leek.
- Heat the oil in a frying pan, add the mushrooms and leeks. Cook on a low heat until softened.
- Add the eggs, tilt the pan to spread the egg evenly. Cook for a couple of minutes, then put the lid on and cook 2-3 minutes at low temperature.
- When the middle of the omelette is no longer liquid fold it in half and slide out onto a plate.
- Season to taste and serve with toast or crusty bread.