Name: Omelette with creamed mushrooms and chives
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: serving
Cuisine: Breakfast
Ingredients: 250 g button mushrooms thinly sliced; 1 Tbs butter; 250 g cream cheese; fresh chives handful, chopped; salt and freshly ground black pepper to taste; 1 tsp butter; 1 eggs extra-large; 2 Tbs water; 2 tsp fresh chives finely chopped

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Ingredients (9)

CREAMED MUSHROOMS (enough for 4)

250 g	button mushrooms — thinly sliced
1 Tbs	butter
250 g	cream cheese
	fresh chives — handful, chopped
	salt and freshly ground black pepper — to taste

OMELETTE (1 x 2-egg omelette)

1 tsp	butter
1	eggs — extra-large
2 Tbs	water
2 tsp	fresh chives — finely chopped

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Method:

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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