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Mixed mushroom omelettes with cucumber salad
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Large knob of unsalted butter
1 small red onion, thinly sliced
1 cucumber portion
½ x 25g pack chives, finely chopped
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
150g mix button and portabella mushrooms, sliced
4 medium Waitrose British Blacktail Free Range Eggs
½ x 20g pack tarragon, chopped
Round lettuce leaves, to serve
1. Melt half the butter in a 23cm frying pan over a medium heat. Gently sauté the red onion for 8 minutes, stirring often, until soft and golden.
2. Meanwhile, halve the cucumber lengthways and use a teaspoon to remove and discard the seeds. Thinly slice and place in a serving bowl. Whisk together the chives, vinegar and oil, pour over the cucumber and chill until ready to serve.
3. Add the mushrooms to the pan, increase the heat and cook for 5 minutes until tender and golden. Boil off any excess liquid for a minute then transfer to a plate.
4 Heat half the remaining butter in the warm pan. Whisk 2 of the eggs together with half the tarragon and pour into the pan. Allow to cook a little on the bottom then gently pull the sides inwards with a fork, letting more egg run outwards to fill the space inside the pan. Cook until just set.
5. Scatter with half the mushroom and onion mix then fold over and cook for a further minute until just done. Transfer to a warm plate and repeat to make a second omelette. Serve with the cucumber salad and lettuce leaves.
Typical values per serving:
This recipe was first published in March 2016.