Mushroom Omelette with Goats cheese and Thyme
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Mushroom Omelette with Goats cheese and Thyme
Recipe by Michael Weldon
Serves – 4
Prep Time – 5 mins
Cook Time – 10 mins
Ingredients
1tbs butter
400g mushrooms, sliced
1 garlic clove, sliced
1 thyme sprig leaves picked
1 lemon, zest
Seat Salt
Pepper
Olive oil
12 eggs
4 tbs butter
200g goats cheese in olive oil
4 slices of toast
1 piece of parmesan
Method
In a frypan heat the butter and a drizzle of oil. Sautee the mushrooms and garlic until softened and cooked through. Add in the thyme and lemon zest. Toss through the mix. Remove from the heat and cool.
In a medium non-stick pan warm butter and a small drizzle of olive oil. Add in three whisked eggs and with a fork mix gently to form fluffy egg curds. Repeat this process until the eggs are slightly set. Add in a quarter of the mushroom mix and a quarter of the goat’s cheese. Roll the omelette up and serve straight away on a slice of toast, grate over parmesan to finish. Repeat the process to make 3 more omelettes.
