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Antony Worrall Thompson's Wild Mushroom Omelette Printable Version

Antony Worrall Thompson s Wild Mushroom Omelette

Ingredients

  • 30g unsalted butter
  • ¼ red onion, finely diced
  • 30g wild mushrooms, sliced
  • pinch of fresh thyme
  • 3 British Lion eggs
  • seasoning

Preparation time: 5 mins.

Cooking time: 10 mins.

Serves: 1.

Tags: british-egg-week

Recipe courtesy of celebrity chef Antony Worrall Thompson, for British Egg Week 2011.

Method

    1. Gently melt the butter in a medium, non-stick frying pan.
    2. Fry the red onion, mushrooms and thyme in the pan for 1-2 minutes to soften.
    3. Whisk the eggs and seasoning in a bowl.
    4. Pour the eggs into the pan and, using a fork, push the egg into the centre of the pan over a low heat to set the bottom and sides to your requirements.
    5. Transfer to a serving plate and serve

    Portrait of Antony Worrall Thompson by Nick Ayliffe.