Hearty mushroom and coriander omelette

A hearty and satisfying mushroom and coriander omelette, it is ideal for breakfast, brunch or a quick snack at any time of the day. The combination of mushrooms and coriander make sure this omelette checks all the right boxes for lively, yet comforting flavours.

Add whatever extras appeal to you. It’s such a simple and quick meal to make you can be as daring as you want to be.

Hearty mushroom and coriander omelette

Serves 2

A knob of butter for frying

4 large eggs (happy eggs if you please!)

1 medium onion, chopped

125g pack of chestnut and/or shitake mushrooms, sliced in half or chopped chunky

Small handful chopped coriander

2 heaped tbsp grated parmesan cheese

Melt the butter in a large frying pan, add the onion and fry gently until the onion begins to brown. Add the mushrooms and cook gently for approximately 20 minutes. I like to combine shitake and chestnut mushrooms. The shitake mushrooms hold their shape well and are a meaty addition to the dish.

Beat the eggs in a separate bowl then add to the onions and mushrooms. Move the pan around to distribute the eggs evenly.

Sprinkle the coriander on top, grate the cheese on top of that and replace the lid for a few minutes on a medium heat until the bottom of the omelette cooks. This will take approximately 3 minutes.

Once the bottom is cooked, place the frying pan without the lid on, underneath a warm grill and allow the top to firm up slightly to ensure the egg is no longer runny. This will take just 1 or 2 minutes.

Serve the omelette onto a warm plate and enjoy!