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Sun-Dried Omelette
Ingredients:
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3 chestnut mushrooms, chopped
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6 baby plum tomatoes, cut in half
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Half an avocado, cut into chunks
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Spring onion 10g, sliced
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1 medium gherkin, cut into chunks
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2 sun-dried tomatoes, rinsed with boiling water
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4 medium eggs
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1 Tbsp olive oil
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Method:
Heat the oil on a medium heat. Add the mushrooms and fry for 5-7 minutes. Next add the tomatoes, gherkin and sun-dried tomatoes. Cook for further 3-5 minutes. Now add the eggs and mix well with all the ingredients in the pan. Add the avocado and spring onion. Season with salt and pepper. Let it cook on a small heat for about 10 minutes. To cook the top either flip the omelette or put under the grill until cooked and golden.
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