*even better served with avocado on the side!
Mushroom and Peppered Feta Omelette
- 2 eggs
- 2-3 Tablespoons Cream
- 20gms Smoked Butter
- 3 Portabello Mushrooms
- 25gms Feta Cheese
- Salt & Pepper
Step by Step instructions:
Take out your feta, I love the whitestone because it’s lower in sodium and still really tasty.
Chop up your mushrooms and fry in a non stick pan with the whitestone smoked butter (this butter is amazing!!!!!!!)
Once the mushrooms have are browned then put them aside while you make the omelet
Take two or three free range eggs and crack them in a bowl, add salt and 2-3 tablespoons of cream
Get your non-stick pan nice and hot but not so much that it burns, add some extra butter!
Pour your egg mixture into the hot butter and it should start bubbling straight away.
You need to move quickly with your fish slice and move the egg around the pan, moving it into the centre until it’s mostly cooked.
Until it looks like this…
Add your mushrooms and feta and add tons and tons of cracked pepper to one half of the omelet
It should look like this…
Then flip it in half and serve your perfectly cooked Omelette!