This is a yummy omelette which is a relief as the ones I’ve had recently have been pretty disgusting. I really like the taste of the onion, cheese and mushrooms. This recipe is by Perricone is suitable for vegetarians and is wheat free, gluten free and sugar free.
- 6 tablespoons unsalted butter
- 12 oz shiitake mushrooms, stems discarded
- 3 medium shallots, chopped
- 2 bunches fresh watercress, trimmed, cut into 3 inch lengths (I used rocket as it’s hard to find watercress in Australia)
- 18 large eggs
- 8oz fresh goat cheese, crumbled
Preheat the oven to 110 degrees celsius. Melt 3 tablespoons of the butter in a large pan over a medium-high heat. Add the shiitakes and cook, stirring occasionally until golden- about 7 minutes. Add the shallots and cook until tender- about 3 minutes. Add the watercress, season with salt and pepper and cook until wilted, keep warm. Crack 6 eggs into a medium bowl, season with salt and pepper and beat with a whisk. Melt 1 tablespoon of the butter in a pan over a medium-high heat. Whisk the eggs again and add them to the skillet. Cook, lifting the edges with a spatula to allow the uncooked egg to run underneath, until the bottom of the omelette is golden- about 4 minutes. Spoon one third of the mushroom filling down the centre of the omelette and sprinkle with a third of the goats cheese.