Mushroom and Feta Omelette

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For a quick, low-fuss dinner, which is super simple to cook, try our yummy omelette with mushrooms, feta and mixed herbs.

Serves: 2
Time: 20 mins


  • 40g butter
  • 200g button mushrooms, sliced
  • 1 garlic clove, crushed
  • 2 teaspoons fresh tarragon, finely chopped
  • 2 tablespoons flat-leaf parsley leaves, finely chopped
  • 1 teaspoon lemon rind, finely grated
  • 4 eggs
  • 50g fresh feta, crumbled

Melt half the butter in a non-stick frying pan over medium heat. Add the mushrooms and cook for two to three minutes or until just tender. Add the garlic, tarragon, parsley and lemon rind, and cook for a further minute. Pour into bowl and cover to keep warm.

Whisk the eggs in a bowl.

Melt half the remaining butter in pan over medium-high heat until hot, then reduce heat to medium-low. Pour in half the whisked eggs, tilting pan so the egg covers base and cook for three to four minutes. Sprinkle half the ricotta over one half of the omelette. Do the same with half the mushroom mixture and season with salt and pepper. Fold omelette over the filling and slide onto a plate.

Repeat with remaining ingredients for the second serving.

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Written by Kat


Total Comments: 2
  1. 0

    Why is it called Mushroom and Fetta Omelette when you have used Ricotta? Which is it supposed to be?



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