Name: Mushroom omelettes with spinach and brie
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 2-3 large portobello mushrooms, sliced; 6 eggs; 1/2 cup cream; sea salt and freshly ground black pepper; 50 gram baby spinach leaves; 4 slice brie

Mushroom omelettes with spinach and brie

Rise and shine with this delicious mushroom omelettes with spinach and brie recipe! Simple yet flavour-packed, these omelettes make the perfect breakfast for two

Serves 2

Prep

10M

Cook

Total

15M

This recipe first appeared in Food magazine issue 58.

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Ingredients

1 tablespoon olive oil

1 tablespoon butter

2-3 large portobello mushrooms, sliced

6 eggs

1/2 cup cream

sea salt and freshly ground black pepper

50 gram baby spinach leaves

4 slice brie

Method

1.Heat the oil and butter in an omelette pan and fry the sliced mushrooms until they are tender.

2.Remove half the mushrooms and set them aside to make the second omelette.

3.Whisk together the eggs, cream and seasoning. Pour half the egg mixture into the omelette pan and swirl to coat the mushroom slices.

4.Cook over a gentle heat until the egg is nearly set in the centre. Arrange half of the baby spinach leaves and 2 slices of the brie on one side and fold the omelette in half to encase the filling.

5.Transfer the omelette to a serving plate and keep it warm while cooking the remaining omelette in the same way.

Women's Weekly Food