Pan-fried mushroom and feta omelette

Name: Pan-fried mushroom and feta omelette
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 50 g (2oz) butter; 225 g (8oz) large mushrooms, thinly sliced; 3 garlic cloves, sliced; 50 g (2oz) sun-dried tomatoes, roughly chopped; 4 large eggs, beaten; Freshly ground black pepper; 100 g (31⁄2oz) feta cheese, crumbled

Try this easy mushroom and feta cheese omelette for a healthy lunch.

By The GH Kitchen TeamPublished: 06 March 1999

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Yields:

Prep Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins

Ingredients

50 g (2oz) butter
225 g (8oz) large mushrooms, thinly sliced
3 garlic cloves, sliced
50 g (2oz) sun-dried tomatoes, roughly chopped
4 large eggs, beaten
Freshly ground black pepper
100 g (31⁄2oz) feta cheese, crumbled

Directions

1. Step 1
  Melt the butter in an 18cm (7in) diameter non-stick omelette pan and fry the mushrooms with the garlic until they're a deep golden brown and beginning to go crisp around the edges. Add the sun-dried tomatoes and stir over the heat for 1-2min. Meanwhile, preheat the grill.
2. Step 2
  Roughly spread the mushroom mixture over the base of the pan. Beat 30ml (2tbsp) cold water into the eggs and season with pepper (both feta cheese and sun-dried tomatoes can be salty so no extra salt should be needed to season the omelette). Pour over the mushrooms, gently swirling the pan to spread the eggs. Leave to set undisturbed on a low heat for 1-2min, then sprinkle over the feta. Place the pan under the hot grill for about 1-2min or until the eggs are lightly cooked and the feta cheese just beginning to melt.
3. Step 3
  Sprinkle the omelette with black pepper and a few sprigs of fresh thyme, if you like, then cut into wedges and serve immediately.
  
  Try more of our favourite omelette recipes
  
  Store cupboard omelette
  
  Cheese and chive omelette with crispy bacon
  
  Spanish omelette
  
  Smoked fish omelettes
  
  Chicken and feta frittata

Per Serving:

Calories: 325

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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