Adam Liaw’s mushroom omelette

Good Food logoMushroom omelette.William MeppemAdd a few rocket leaves and a slice of sourdough to make this omelette a perfect light dinner.Ingredients2 cups button mushrooms, sliced3 eggs, beatensalt and pepper2 tbsp butter1 thick slice sourdough1 cup rocket leaves2 tsp olive oil2 lemon wedgesMethodStep 1Microwave the mushrooms for 5 minutes. In a small bowl, beat the eggs, adding any liquid released from the mushrooms. Season with salt and pepper and set aside.Step 2Heat a non-stick pan over medium heat. Add ½ tbsp of butter to the pan and fry the mushrooms until golden. Season well with salt and pepper, then remove them from the pan.Step 3Add another ½ tbsp of butter to the pan and fry the sourdough on both sides until toasted and golden. Transfer to a serving plate.Step 4Add the remaining butter to the pan and pour in the eggs. Gently push the eggs from the outside towards the centre three of four times as they cook. When the eggs are nearly set, sprinkle the mushrooms over half of the omelette and fold the other half over the top. Remove from the pan and place on top of the sourdough. Serve with rocket leaves dressed with a little olive oil and lemon wedges.The best recipes from Australia's leading chefs straight to your inbox.Sign upFrom our partnersSimilar RecipesMore by Adam Liaw