Creamed mushroom and chive omelette

Recipe from: 21 April 2015
recipes, banting, LCHF, breakfast

Ingredients 11
Servings
Time 00:15
  • CREAMED MUSHROOMS (enough for 4)
  • 250
    g
    button mushrooms, thinly sliced
  • 1
    Tbs
    butter
  • 250
    g
    plain cream cheese
  • handful of chives
  • salt and pepper to taste
  • OMELETTE (1 x 2-egg omelette)
  • 1
    tsp
    butter
  • 1
    extra-large eggs
  • 2
    Tbs
    water
  • 2
    tsp
    finely chopped chives
 

Method

00:05
 

Mushrooms
Heat the butter in a large pan, add the mushrooms, season with salt and pepper and fry until fragrant and browned. Spoon into a mixing bowl and combine with cream cheese and chives. Season to taste.

Omelette
Beat eggs, water and chives. Season to taste.
Melt butter in a 16 - 18 cm frying pan over moderate heat until foaming but not brown.
Pour egg mixture into heated pan and cook, moving the mixture with a palette knife until lightly set.
Over low heat, spoon +- 3 T (45 ml) filling over half of the omelette. Fold the uncovered half over the filling. Allow to heat through for a minute. Place a serving plate on top of the pan. Invert to transfer the omelette to the plate.
Serve immediately with fresh rocket leaves drizzled with Parmesan flavoured olive oil.

Recipe reprinted with permission of Bits of Carey.
 
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Read more on: breakfast  |  lchf  |  banting
 

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