Portobello Mushroom Omelette with Garlic Shoots

OMLETTE.jpgServes 2, prep time 10 minutes, cooking time 10-15 minutes

2 tbsp of coconut oil
8 free-range eggs
2 chopped portobello mushrooms
1 tsp of cayenne pepper
Handful of garlic shoots
(available from most supermarkets and farmers’ markets)
Salt and pepper

Heat the oil in and pan on a medium heat and add the mushrooms, stir until they soften. Crack four eggs into a bowl and beat together, slightly reduce the heat and pour the egg around the edge of the pan. Lift the pan off the heat and rotate so the egg is even then returned to the hob. Season; add the cayenne pepper a few of the garlic shoots. After five minutes check the underside of the omelette, it should be a golden colour, and the top should look set but not solid. Using a spatula fold the omelette in half and slide onto a plate, repeat the method for the second omelette. Finally, top with some garlic shoots and black pepper.

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