Mushroom rolled omelettes
- March 2008
- Serves 4
- Ready in 25 minutes
A light and fluffy mushroom omelette recipe that tastes very indulgent and only costs around £4.26 to make for four people.
- 42.8g (16.8g saturated)
- 22.1g (1.3g sugars)
- 4 tbsp olive oil
- 4 tbsp butter
- 2 large (about 500g) waxy potatoes, finely sliced
- 250g pack closed cup mushrooms, finely sliced
- 4 garlic cloves, crushed
- 25g pack fresh chives, chopped
- 8 free-range eggs, separated
- 100g Camembert or Brie, chopped
- Heat the oil and 2 tablespoons butter in a frying pan over a medium heat. Add the potato to the pan and cook for 6-8 minutes, turning, until tender and golden brown. Remove and set aside in a large bowl.
- Add the mushrooms to the pan and toss well in the pan juices for about 3-4 minutes, until tender. Add the garlic and cook for a further minute, then season. Remove from the pan and toss with the potatoes and most of the chives.
- Put the egg whites into a large bowl and whisk until soft peaks form. Gently beat the egg yolks in a separate bowl, then fold into the egg whites until completely mixed.
- Heat half the remaining butter in the pan over a high heat and, when melted, add half the eggs. Lower the heat and cook for 2-3 minutes, until the underside is just set and golden. Sprinkle 1 side with half the cheese and add half the potatoes and mushrooms. Flip over the other half of the omelette and remove from the heat. Keep warm while you repeat to make the other omelette.
- Sprinkle the omelettes with the remaining chives. Halve each 1 and divide between 4 warm serving plates. Serve with slices of griddled bread, if you like.
Replace the garlic and chives with a bunch of finely sliced spring onions, and the Camembert with Cheddar, if you like.
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