26 Jun Mushroom and Feta Omelette
2 Extra Egg Whites (Optional – bigger fluffier omelette)
Salt and Pepper to taste
2 tsps Olive Oil
Generous Handful Mushrooms (Any Kind or a Mixture if you like – approx. ½ Cup)
½ Cup Broccoli/Spinach/Kale (Optional – why not get an extra serve of greens!)
20g Fetta (whatever is your favourite brand – at VIVA HO we love Merediths Dairy Goats Fetta)
Whisk eggs and egg whites together in a bowl and add salt and pepper. Set aside. Slice mushrooms and spinach/kale. Pour oil into a pan. Once heated, saute the greens and mushrooms in a pan and cook until mushrooms are browned and greens are wilted.
At this point, you can take the quick and easy option and pour the eggs straight into the pan creating a delicious scramble. Cook the eggs until desired consistency is reached. Crumble the feta on top while the eggs are still hot and enjoy!
Alternatively, for the full chef’s omelette – remove the spinach and mushrooms from the pan and pour eggs in. Allow the eggs to cook through (a lid may help) and when eggs are cooked slide the egg mixture onto a plate, pile the greens and mushrooms on one half of the egg and crumble the feta on top. Fold the other half of the egg over the ingredients in the middle and enjoy!