WITH MUSTARD MUSHROOMS
IF YOU PREFER, COOK HALF THE EGG MIXTURE AT A TIME TO MAKE TWO SMALLER OMELETTES.
| Serves 2 |
Prep time 5 minutes |
Cooking time 10 minutes |
| Ingredients |
|---|
| 1 tablespoon wholegrain mustard 3 tablespoons butter, softened, plus extra for frying 4 flat mushrooms 2 tablespoons chopped mixed fresh herbs (such as chives, parsley and tarragon) 4 eggs salt and pepper |
| Directions |
| 1.Beat together the mustard and butter in a bowl, then spread over the undersides of the mushrooms. Put them mustard side up, on a foil-lined grill rack over a barbecue or campfire, or in a hot griddle pan, and cook for about 5 minutes, or until tender. 2. Meanwhile, beat together the herbs and eggs in a jug, then season with salt and pepper. 3.Melt a knob of butter in a frying pan until foaming, then swirl in the egg mixture and cook over a medium heat until just set. Carefully slide the omelette on to a plate, add the mushrooms and serve. |
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