Oyster Mushroom & Asparagus Omelette

Oyster Mushroom & Asparagus Omelette
Oyster Mushroom & Asparagus Omelette

Serves 2, prep time 10 minutes, cooking time 15-20 minutes

2 tbsp of unsalted butter
100g of fine asparagus washed and trimmed
150g oyster mushrooms sliced
4 free-range eggs
1 tsp of garlic salt
1 tsp of smoked paprika
2 tsp of seaweed flakes
2 tbsp of grated parmesan
1 tbsp of chopped coriander leaves

Preheat the oven to 180 degrees. Heat half the butter in an oven-proof frying pan. Saute the asparagus until the stems soften, remove from the pan and set to one side. In the same add the remainder of the butter and saute the mushrooms, add the garlic salt, cayenne pepper, cook until soft. Reduce the heat and pour the egg around the outside of the pan, even the egg over the pan, cook for two minutes then add the asparagus. Top with the parmesan; seaweed flakes and place under the grill. When the egg has set, and the cheese has melted remove from the grill, top with coriander and serve.


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