Mushroom and Pate Omelette |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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The orginal recipe used water in the omelette. I have used this as an optional extra. Ingredients:
1 slice bread |
30 g butter |
200 g baby mushrooms, sliced |
30 g pate |
1 green onion, chopped |
2 eggs |
2 teaspoons water (optional) |
1 teaspoon butter |
Directions:
1. Remove crusts from bread, cut bread into small cubes. Toast on oven tray at 180C for about 10 minutes.
2. Melt butter in frying pan, add mushrooms, cook until tender, stir in pate and green onions, stir over heat until pate is melted.
3. Serve spooned over omelette, sprinkle with bread cubes.
4. Omelette:
5. Beat eggs together with fork in bowl.
6. Heat 20cm frying pan, add butter.
7. When butter is melted, pour in egg mixture.
8. Before omelette sets, use a spatula to pull edges towards centre to allow uncooked liquid to run underneath omelette.
9. Tilt pan over heat until eggs are just set; top should still be creamy.
10. Carefully fold omelette in half, slide onto plate.
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