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Mixed herb & mushroom omelette
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250g pack chestnut
½ tbsp olive oil
1 large garlic clove,
6 medium Waitrose British Blacktail Free Range Eggs
2 tbsp essential Waitrose Low Fat Natural Yogurt, plus extra to serve
25g pack flat leaf parsley
1 tbsp chopped dill
A generous pinch of sumac
1. Heat a large non-stick frying pan over a medium heat. Add the mushrooms, and dry-fry for 5 minutes, stirring occasionally, until golden. Add the olive oil and garlic, and season. Cook, stirring, for another minute, then tip the mushrooms onto a plate.
2. In a bowl beat together the eggs and yogurt, and season. Roughly chop half the parsley leaves and add to the eggs with the dill. Return the frying pan to the heat. Pour in the egg mixture and cook, without stirring, for 2-3 minutes, until the base is set. Top with the mushrooms and cook under a preheated grill for 1-2 minutes.
3. Scatter with the remaining parsley and the sumac, and serve with a little extra yogurt, if liked.
Typical values per serving:
83µg folic acid per serving
This recipe was first published in February 2017.