A quick, 10 minute meal that can be served for breakfast, lunch or supper. Make this omelette with any filling of your choice, and for a more complete meal, add a simple green salad.
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ingredients
Filling
30 ml (2 Tbsp) butter or margarine.
1 small red onion, chopped.
125 g button mushrooms, sliced.
3 ml (½ tsp) Spur Lemon & Peri Peri Signature Seasoning.
Freshly ground black pepper to taste.
Omelette
4 extra large eggs
45 ml (3 Tbsp) milk
30 ml (2 Tbsp) Spur Durky Sauce
30 ml (2 Tbsp) Spur Salad Dressing
2 ml (¼ tsp) salt
Freshly ground black pepper to taste
30 ml (2 Tbsp) butter or margarine
100 g (1 cup) grated cheddar cheese
Chopped spring onions or any other fresh herbs to garnish
Method
Filling: Heat the butter in a heavy based saucepan. Add the onion and mushrooms and sauté for about 2 minutes. Add seasoning.
Heat butter in a non-stick frying pan of about 20 cm. Add egg mixture to the pan. Cook the eggs over medium heat until they are set.
Spoon filling onto one half of the omelette. Sprinkle cheese over. Gently fold the half without filling onto the other half to close. Heat through, cook the omelette for about 2 – 5 minutes and serve hot. Garnish with fresh herbs.
VARIATIONS
Substitute mushrooms with half a chopped red or green pepper.
Substitute onion with leeks or chives.
For a meaty omelette, add cooked; 125 g chopped bacon, sausages or mince.
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