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Antony Worrall Thompson's wild mushroom omelette

Antony Worrall Thompson's wild mushroom omelette

Treat yourself to an omelette with a difference.  The recipe comes courtesy of celebrity chef Anthony Worrall Thompson.

Serves

1

Prep: 

5 mins

Cook: 

10 mins

Average: 4 (5 votes)

Ingredients

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

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