Done well, omelettes can be deliciously satisfying and hugely indulgent. Think of the eggs as a blank canvas to which you can add all kinds of ingredients!
Serves: 2
Preparation time: 10 – 15 minutes
Cooking time: 20 minutes
What You’ll Need:
- Olive oil
- 2 large field mushrooms
- 2 spring onions, roughly chopped
- 15g (1/2 oz) pine nuts
- 2 tablespoons ground coriander
- 2 good pinches of dried chilli
- 2 good pinches of chopped thyme
- 6 large eggs
- 1 handful of chopped coriander
- Salt and ground black pepper
What To Do:
- Heat a little oil in a large frying pan (with a lid) over a medium high heat.
- Cook the mushrooms, stalk-side up, for about 10 minutes, until they soften and colour.
- Lift them out of the pan and on to a plate, then add a little more oil to the pan and stir-fry the spring onions and pine nuts until softened and golden.
- Give the pan a good shake to flip the ingredients around, then return the mushrooms to the pan.
- Scatter over the ground coriander, chilli and thyme and give everything a good stir again with a wooden spoon so the vegetables are well flavoured with the spices.
- Crack the eggs into a large bowl, throw in a good pinch of salt and whisk together.
- Pour the eggs into the pan, tucking the runny egg in and around the vegetables.
- Use the wooden spoon to draw the setting egg away from the edge of the pan and all the runny egg to fall into it and cook.
- Continue to do that until the omelette is looking thick and rippled all over. At this point, clamp a lid on top, turn the heat down low and allow the top to set.
- Scatter over the coriander, then divide into two and serve.