1 tb spoon olive oil handful button or chestnut mushrooms sliced 25 g grated cheddar cheese small handful of parsley leaves 3 eggs beaten Merryhill Mushrooms Traditional Mushroom Salt
Method 1.) Heat the olive oil in a small non-stick frying pan. Fry the mushrooms on a high heat, stirring occasionally for 3-4 mins until golden. Take out of the pan into a bowl and mix with the cheese and parsley. 2.) Add a pinch of mushroom Salt Put the pan back on the heat and pour the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
3.)Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate