Lifestyle
Double mushroom omelette with peas, asparagus and feta
Asparagus, peas and mixed mushrooms are front and centre in this omelette dish that's great for breakfast, lunch or dinner!
Packed with flavour, this double omelette recipe combines two types of mushrooms – portabellini and hearty button mushrooms – with sweet green peas and tender asparagus, topped off with crumbled feta cheese and a squeeze of lemon juice. Recipe compliments of the South African Mushroom Farmers’ Association.
Ingredients
- 500 g mixed mushrooms (white button and portabellini), sliced
- 1 shallot, diced
- 2 garlic cloves, crushed
- 1 bunch asparagus, trimmed, diced
- ½ cup fresh peas
- 8 XL free-range eggs
- 4 tsp butter
- 100 g feta cheese
- ½ lemon
- Micro herbs for serving
- Salt and pepper, to taste
- Extra virgin olive oil
Method
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Heat a drizzle of olive oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook until golden brown. Remove a large spoonful of mushrooms and set these aside for mixing into the eggs.
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To the remaining mushrooms – stir in shallot and garlic and cook for 1 minute until fragrant. Add asparagus and cook for 1-2minutes until tender crisp. Stir through peas until just cooked. Remove pan from heat, set filling aside and keep warm.
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Whisk eggs in a large bowl, 2 at a time. Add some of the reserved cooked mushrooms.
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Heat a drizzle of olive oil and 1 tsp butter in a frying pan over medium-high heat. Pour in the egg and mushroom mixture and swirl to coat base. Season the eggs. Cook omelette for 1-2 minutes or until just set.
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Add a quarter of the warm filling to the one side. Crumble over a quarter of the feta and give everything a little squeeze of lemon juice. Close the omelette and carefully slide onto a plate.
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Repeat with remaining eggs to make 4 omelettes.
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