For a quick and easy hot breakfast try this vegetarian mushroom and asparagus omelette.
– 1 tbsp olive oil
– 400g Swiss brown mushrooms, halved
– 1 red onion, halved, thinly sliced
– 2 garlic cloves, crushed
– 2 bunches of asparagus, trimmed, halved
– 100g snow pea sprouts, trimmed
– 6 eggs
– 2 egg whites
– 1 bunch of fresh chives, chopped
– 30g (1/3 cup) finely grated pecorino or parmesan
3 Method / Steps
Heat oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook, stirring, for 2-3 minutes or until browned. Stir in onion and garlic and cook for 1 minute or until aromatic. Add asparagus and cook for 1-2 minutes until tender-crisp. Stir through sprouts until just wilted. Remove pan from heat, set aside and keep warm.
Whisk eggs, egg whites and 2 tbs water in a large bowl. Season well. Spray a small 24cm non-stick frying pan with oil. Heat over medium-high heat. Pour in a quarter of the egg mixture and swirl to coat base. Cook omelette for 1-3 minutes or until just set. Carefully slide onto a plate. Repeat with the remaining egg mixture to make 4 omelettes.
Top each omelette with the mushroom mixture, chives and cheese. Season with freshly ground pepper and serve immediately.
source – cooking365coza