Mushroom and Fetta Omelette

A quick, low-fuss dinner, this delicious omelette is full of mushrooms, feta and mixed herbs.

Mushroom and Fetta Omelette

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

Serves: 2

Time: 20 mins

 

Ingredients

  • 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 fetta, crumbled

 

Method

Melt half the butter in a non-stick frying pan over medium heat.Add the mushrooms andcook 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 the 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.





    COMMENTS

    To make a comment, please register or login
    Tim@toc
    3rd Jun 2014
    11:55am
    Why is it called Mushroom and Fetta Omelette when you have used Ricotta? Which is it supposed to be?
    Rachel Tyler Jones
    3rd Jun 2014
    12:17pm
    Hi Tim@toc, it is supposed to be fetta. Recipe is now amended - thanks for pointing this out.


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