A bit of this, a bit of that
- 25g of butter + a small amount for the 2nd omelette
- 115g chestnut mushrooms, washed and sliced
- 4 large eggs beaten
- 100ml Onken Natural Yogurt
- 2 tablespoons chopped chives and a few extra for serving
- 1 tablespoon cold water
- Added extras could include grated or cottage cheese, chopped cooked bacon, smoked sausage or ham, black pudding
- 1 Melt the butter in an omelette pan over a gentle heat, add the sliced mushrooms and cook until tinged with brown and slightly crispy, remove onto a plate.
- 2 Meanwhile beat together the eggs, yogurt, chives, water and seasoning.
- 3 Place half the egg mixture into the hot omelette pan, when the egg is beginning to set fork up to make ruffles in the mixture. When the mixture is just set on the top and lightly brown beneath add half the mushrooms and any added extras if desired. Flip over the top and cook for a further minute.
Make the second omelette by adding a small knob of butter to the pan; add the remaining egg mixture placing the reserved mushrooms in the centre.
Cooks Tip: If using a large frying pan all the egg mixture can be placed in the pan, cooking as above, placing in all the mushrooms into the centre, once cooked the omelette can be cut in half to make two servings.
- 5 Serve with grilled tomatoes on the vine and a sprinkling of chopped chives.