Mushroom & Brie Omelet

Serves 4

  • 1 clove garlic, minced
  • 2 cups (200g) mushrooms
  • 8 eggs
  • 7 oz. (200g) brie cheese, sliced
  • 4 oz. (120g) arugula
  • 1 tbsp. olive oil
  • salt & pepper

What you need to do:

  1. Heat a large non-stick frying pan over high heat, greased with a little bit of oil. Slice the mushrooms and cook, stirring occasionally, for 5-7 minutes. Transfer to a bowl and set aside. 
  2. Heat a small non-stick frying pan over medium-high heat, greased with a small amount of oil. Whisk the eggs in a large pot with ¼ cup (60ml) cold water. Season well with salt and pepper.  
  3. Pour quarter of the eggs into the pan and cook the omelet. Top with a quarter of the earlier prepared mushrooms and quarter of the brie. Transfer onto a serving plate, top with a handful of rocket. Serve immediately.
  4. Repeat this process with the remaining eggs, mushrooms, brie and rocket to make a further 4 omelets.  

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