Mushroom and goat’s cheese omelette

For a simple vegetarian meal, try this earthy mushroom and creamy goat's cheese omelette, finished with spring onion and a little mozzarella cheese. Simple, comforting and ready in less than 15 minutes. This recipe comes from Bron Lewis.

Credit: Jiwon Kim

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 1 tbsp (20 ml) olive oil
• 250 g mushrooms, thinly sliced
• 1 garlic clove, finely chopped
• Leftover roast pumpkin, Brussels sprouts or other vegetables, optional
• 4-6 eggs
• 100 ml thin cream
• Salt and black pepper
• 100 g goat’s cheese
• 50 g shredded mozzarella cheese
• 2 spring onions, thinly sliced

Instructions

1. Heat the oil in a medium frying pan over medium heat. Preheat a grill. Add the mushrooms and garlic to the pan and cook, stirring, until softened. Meanwhile, whisk the eggs, cream and a generous pinch of salt and pepper in a jug or bowl.
2. Reduce the heat to medium-low, add the pumpkin and Brussels sprouts if using, then pour over the egg mixture. Cook for 2-3 minutes, then sprinkle with the goat’s cheese and mozzarella cheese. Place under the grill and cook until golden-brown and cooked through.
3. Remove from the heat, then sprinkle with spring onions to serve.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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The Cook Up with Adam Liaw

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