For A Quick And Tasty Brunch Option Is There Much Better Tha

for a quick and tasty brunch option is there much better tha display image  df2e84b3
for a quick and tasty brunch option is there much better tha display image df2e84b3

For a quick and tasty brunch option is there much better than an omelette?
A filling Potato and Mushroom Omelette is a twist on the classic recipe but still creamy, soft and delicious.

Cooks in 20 minutes. Serves 4.

INGREDIENTS:
2 medium-sized smooth potatoes (such as Desirée), peeled and thinly sliced (equates to 300g)
1 tablespoon olive oil
Knob of butter
100g chestnut mushrooms, sliced
5 medium eggs
4 teaspoons milk
2 tablespoons freshly chopped parsley

METHOD:
For this recipe you need a 25cm non-stick frying pan or a little larger.

1. Place the potatoes into a pan of boiling water and cook for 5 minutes, drain and set aside until required.
2. Heat the oil and butter in a frying pan add the olive oil and butter, add the mushrooms and cook for 5 minutes or until soft. While the mushrooms are cooking preheat your grill to medium.
3. In a bowl lightly whisk the eggs, milk, parsley and a little seasoning.
4. Pop the potatoes into the pan with the mushrooms, arrange so the pan is evenly covered. Pour in the egg mixture and cook over a very low heat until the egg sets around the edge, pop under the grill and continue to cook until set. Don’t have the grill on too high a temperature. Serve with fresh crisp salad.

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