Mushroom and feta omelette
A two-egg omelette with mushrooms cooked dark and buttery, salty crumbled feta, and a handful of parsley. One pan, ten minutes, 25g of protein.
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The Method
4 steps-
1
Heat half the butter in a 22cm non-stick pan over medium-high. Add the mushrooms in a single layer; don't move them for 90 seconds. Toss, season with salt, and cook another 2-3 minutes until deeply golden. Tip onto a plate.
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2
Beat the eggs with a pinch of salt and pepper.
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3
Add the rest of the butter to the pan over medium-low heat. Pour in the eggs. Use a spatula to draw the set edges into the centre, tilting the pan so raw egg fills the gap.
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4
When the top is just-set but still glossy (about 90 seconds), scatter the mushrooms, feta, and parsley over one half. Fold the empty half over and slide onto a plate.
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vegetarian high protein eggs omelette mushrooms quick light weekday technique
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