Mushroom Omelette

Method:

In an medium-size (24 cm) frying pan, sauté the onion, seasoned with Vegetable Spice, in the oil / butter mixture until soft.

Add the sliced mushrooms and stir-fry until the liquid is released.

Stir in the Mushroom Pesto.

Transfer to a bowl and leave to cool to touch temperature.

Pour a little of the measured milk into a large measuring jug.

Add the White Sauce Powder and whisk to mix.

Whisk in the rest of the milk.

Add the eggs and Garlic Pepper Seasoning.

Whisk everything together until well blended.

To Make the Omelettes

In the same frying pan, heat 1 T (15 ml) butter over medium-high heat until hot.

Add ¼ of the egg mixture, but do not stir until a bubble appears in the centre of the pan.

Using a silicone spatula, stir the omelette once with a quick circular motion, then reduce the heat.

Add ¼ of the mushroom mixture to one half of the omelette.

Continue to cook until the egg on top is just beginning to set.

Using the spatula, gently pull the edges of the omelette away from the pan.

Give the pan a little shake to free the omelette from the bottom, then fold the omelette in half.

Repeat the process to make 4 omelettes in total.

Serve with a green salad of baby rocket, tomato, and feta – dressed with our Herb Dressing.