Mozzarella and mushroom omelette
|1 cup||button mushrooms — thinly sliced|
|100 g||yoghurt — full cream|
|5 ml||Cajun spice|
|10 ml||fresh chillies — 573|
|2||eggs — whisked|
|salt and freshly ground black pepper|
|3/4 cup||mozzarella cheese — grated|
|fresh herbs — parsley, basil, thyme and chives|
Heat the butter in a nonstick pan. Add the mushrooms and sauté until soft. Add the yogurt and spice, and mix through, simmering until heated.
Remove from pan and set aside.
Heat the rest of the butter and oil, and add the whisked egg, leaving it until bubbly, flip it over and turn the heat down. Season with salt and pepper.
Add the cheese, herbs and mushrooms on one side of the omelette and gently fold the opposite side over.