MushroomsHeat 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. OmeletteBeat 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. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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