Printable Version
Wild mushroom omelette
Ingredients
- 30g unsalted butter
- 1/4 red onion, finely diced
- 30g wild mushrooms, sliced
- Pinch of fresh thyme
- 3 British Lion eggs
- Seasoning
Preparation time: 2 mins.
Cooking time: 4 mins.
Serves: 1.
Wild mushroom omelette - Antony Worrall Thompson
Method
- Gently melt the butter in a medium, non-stick frying pan.
- Fry the red onion, mushrooms and thyme in the pan for 1-2 minutes to soften.
- Whisk the eggs and seasoning in a bowl.
- Pour the eggs into the pan and, using a fork, move the omelette until set to your requirements - over a low heat to set the bottom and sides.
- Transfer to a serving plate and serve.
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